How to make sweet and sour fish delicious (How to make sweet and sour fish delicious?)

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List of contents for this article:

• 1、How to make sweet and sour fish delicious
• 2、How to make delicious sweet and sour fish
• 3、Dry starch or starch paste for sweet and sour fish

How to make sweet and sour fish delicious

Cooking sweet and sour juice: Add water to the pan, add sugar and vinegar, boil, turn to low heat until the sugar melts, forming the basic sweet and sour juice. Cooking fish: Put the processed fish into sweet and sour sauce and cook over medium heat for 3-5 minutes, turning over to ensure even taste. Seasoning adjustment: Add sugar or vinegar according to taste, add more sugar if you like sweet taste. Add the side dishes: Add the peppers, shredded ginger, and garlic sprouts in turn, and stir fry until the side dishes are broken (about 1 minute).

The first choice for selecting materials and preparing sweet and sour fish is Yellow River carp (about 1500 grams). Its meat is tender and delicious. It can also be replaced by grass carp, tilapia or mandarin fish. The fish needs to be cleaned, cleaned after removing the scales, gills and internal organs, and cut the knife every 2 centimeters on both sides of the fish to the fish bones, and then cut 1 cm forward along the bones to turn the fish over for easy taste and shape.

Choose carp for fish handling and salting: Choose fresh carp, process it thoroughly and chop it into small pieces. Marinating: Put the fish pieces into a basin, add cooking wine, spring onion, shredded ginger, salt and thirteen spices, mix well, marinate for 15 to 20 minutes to fully taste. Preparation ratio of sweet and sour juice: Add cooking wine, soy sauce, white sugar, vinegar, and water in a small bowl according to the ratio of 1:2:3:4:5, and mix well for later use.

How to practice sweet and sour fish: Prepare the paste (100 grams of flour, 30 grams of starch, 30 grams of cornflour) and add water to the mixture. Add salad oil and mix well. OK Change the grass carp to a knife and marinate with onions, ginger, water, cooking wine and salt. For about 30 minutes, then put the fish in the mixed crispy paste and hang the fish evenly.

How to make delicious sweet and sour fish

3 grams of green onions (chopped), appropriate amount of beer (to remove fishy smell and enhance aroma), and a little cooked sesame seeds (to garnish). Production steps Process the fish body, remove scales and internal organs, wash it, and obliquely cut the knife on both sides of the fish body (depth is about 0.5 cm, which is easy to taste and fry and shape). Dry the fish with a kitchen paper towel, evenly spread salt and beer, and marinate for 10 minutes (the beer removes fishy smell and adds flavor). Pour enough oil into a frying pan (enough to cover the fish body) and cook to 60% heat (about 160℃).

Cooking fish: Put the processed fish into sweet and sour sauce and cook over medium heat for 3-5 minutes, turning over to ensure even taste.

To make delicious sweet and sour fish, you need to prepare fish, corn kernels, green beans and other ingredients, which is completed by changing the knife, wrapping in powder and frying, and preparing sauce and pouring.

Dry starch or starch paste for sweet and sour fish

1. Generally, starch paste is used. This problem is actually very simple. If the fish is wrapped in dry starch, it will easily fall off and will not easily stick to it, so use starch paste, adjust the proportion, and evenly wrap it on the fish.

2. Starch paste is generally used to make sweet and sour fish. The following are the specific reasons and practices: Dry starch is easy to fall: If the fish is wrapped with dry starch, the powder will easily fall off and it will not easily stick to it. The starch paste can better adhere to the fish to form a uniform protective layer. Preparation of starch paste: In order to increase the consistency and make it easier for the paste to hang on the fish, a small amount of flour can be added to the starch paste.

3. Starch paste is generally used to make sweet and sour fish instead of simple dry starch.

4. Starch paste is generally used to make sweet and sour fish instead of dry starch. The following are the specific reasons and practices: Reasons for using starch paste: If dry starch is used, it is easy to fall off powder and is not easy to adhere evenly to the fish. Starch paste can better hang the paste, making the fish body crispy and better taste. Preparation of starch paste: A small amount of flour can be added to the starch paste to increase the consistency and make it easier to hang on fish.