Sweet and sour perch(tang cu lu yu )

Sweet and sour perch

Introduction:

Production steps:

Step 1: clean up 2 bass;

Step 2: draw a few knives on the fish and marinate them with cooking wine and salt;

Step 3: take a small bowl, add soy sauce, vinegar, sugar, water and a little starch to make a bowl of juice, and prepare some ketchup;

Step 4: prepare some onion, ginger and garlic powder;

Step 5: heat up the pan, add about 50 grams of oil, fry the bass (spread a thin layer of raw powder on the fish before frying the bass);

Step 6: fry until one side is brown and turn over;

Step 7: cover the pan, simmer for 5 minutes, turn it over in the middle and fry for 5 minutes;

Step 8: put the fried fish on the plate;

Step 9: leave the bottom oil in the pot, add onion, ginger and garlic, and stir until fragrant;

Step 10: pour in the sweet and sour juice, add tomato sauce and stir well;

Step 11: pour the sauce on the fish, sprinkle with shredded green onion and serve.

Step 12: what are you waiting for? Eat.

Materials required:

Bass: 2

Scallion: right amount

Garlic: right amount

Ginger: right amount

Oil: 50g

Salt: right amount

Raw powder: appropriate amount

Soy sauce: right amount

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Tomato sauce: right amount

Note: 1, fry fish must add pot cover, to stew the fish. 2. In this way, fish can be fried without frying in oil, with less oil and better health.

Production difficulty: ordinary

Technology: decocting

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Lu Yu