Sweet and sour perch(tang cu lu yu )

Sweet and sour perch

Introduction:

Production steps:

Step 1: cure the perch, cut off the fins, absorb the surface water with kitchen paper, then wipe it with ginger powder and salt, and set aside.

Step 2: prepare the sauce (tomato sauce, vinegar, sugar, soy sauce and cooking wine) and ingredients.

Step 3: prepare the ingredients.

Step 4: pat the dried starch on the perch, grasp the fish's tail, shake the perch twice, shake off too much starch.

Step 5: put 2000 ml of oil in the iron pan, heat it up, put the perch head down, hang it on the top of the pan, scoop up the oil with a spatula, and pour it on the fish. When the surface of the fish is slightly stronger, you can slowly put the fish into the pan and start frying.

Step 6: when the fish is deep fried in the pan, keep splashing oil on the surface.

Step 7: deep fry until the surface is crisp, hard and golden, then you can put it on the plate.

Step 8: leave a little oil in the original pan, heat up, turn the heat down, add garlic and stir fry until fragrant.

Step 9: add the vegetables and stir well.

Step 10: add the sauce, stir well, then add the broth, stir well, bring to a boil.

Step 11: after boiling, turn to high heat, pour the water and starch slowly, pay attention not to pour them all, while pouring, stir with a spatula, as long as the soup is thick, it is not necessary to pour all the water and starch. When the soup is thick and boiling, turn off the heat.

Step 12: Sprinkle shredded scallion on the surface of the fish.

Step 13: pour the sauce on the fish, then sprinkle some shredded green onion and pepper.

Materials required:

Bass: one

Ginger powder: 1 teaspoon

Salt: 1 teaspoon

Dry starch: appropriate amount

Minced garlic: a little

Frozen vegetables: a little

Shredded scallion: right amount

Shredded red pepper: a little

Starch: appropriate amount

Edible oil: 2000 ml

Broth or water: 50g

Tomato sauce: 3 tablespoons

Vinegar: 1 tablespoon

Sugar: at least 2 tablespoons

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Note: the proportion of sweet and sour juice is not fixed, according to personal taste preferences.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Lu Yu