Sweet and sour Ciba fish(tang cu ci ba yu )

Sweet and sour Ciba fish

Introduction:

"At this time of the year, the fat head fish tail is very cheap, only five yuan per kilo. Because the fish head is bought by restaurants to make minced pepper fish head, the fish tail is relatively cheap. It happens that my family all like to eat fish, at least twice a week to eat fish, fish soup, fish pieces, steamed, how to do all like to eat. My son likes me to make Ciba fish, sometimes dry fried, sometimes sweet and sour, alternate taste to eat. Now he is in the third year of junior high school. He has to study in the evening and deliver rice every day. The food he cooks can't be too bad. It's not only fish or meat, but also vegetables. It's also suitable for his taste. I usually buy the fish the afternoon before, let the fishmonger chop them into pieces, wash them at home, and marinate them with shredded ginger, yellow rice wine, salt and Chinese prickly ash all night. The fish tastes delicious, and I don't delay the evening to send him rice. This time, I made Ciba fish with sweet and sour taste, which is both appetizing and eating. When I bring rice, I will bring him more pieces, so that my classmates can taste the fish I made. "

Production steps:

Step 1: wash the fish and control the water;

Step 2: add appropriate amount of shredded ginger, pepper, salt, rice wine, mix well, cover with preservative film, and marinate in the refrigerator for one night;

Step 3: take out the salted fish and pick out the shredded ginger and pepper (don't throw them away);

Step 4: put some garlic in ginger bowl;

Step 5: add 2 teaspoons of vinegar, 2 teaspoons of sugar, 2 teaspoons of delicious soy sauce, 1 teaspoon of oyster sauce, appropriate amount of water, mix well into a bowl of juice;

Step 6: put proper amount of potato starch into the fish;

Step 7: stir evenly, so that each piece of fish are stained with starch;

Step 8: put proper amount of oil into the pan and fry the fish with medium and small heat;

Step 9: Fry slightly yellow on one side, turn over and fry again;

Step 10: fry the fish until golden on both sides, and set aside;

Step 11: leave the bottom oil in the pot and stir fry the dried pepper section over low heat;

Step 12: add the seasoned juice and bring to a boil over medium heat;

Step 13: put in the fried fish pieces, stir them gently with a shovel, and wrap them with sweet and sour sauce;

Step 14: enjoy it!

Materials required:

Fat head fish tail: 1

Shredded ginger: right amount

Minced garlic: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Yellow rice wine: right amount

Dry pepper: right amount

Potato starch: right amount

Corn oil: right amount

Vinegar: moderate

Delicious soy sauce: right amount

Sugar: right amount

Oyster sauce: right amount

Water: moderate

Note: 1. Corn starch or flour can be used as starch. Don't put too much starch on the fish. 2. Adjust the sweet and sour sauce according to your preference. If you like sweet taste, put more sugar, otherwise, put less. 3. Soy sauce can be added. I don't like dishes with too heavy color, so I didn't put it. If you like, you can add some sugar, which doesn't affect the taste of the dishes.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: other

Chinese PinYin : Tang Cu Ci Ba Yu