New Year's Eve dinner in each family's fried cooking slowly kicked off, each dish is fragrant aftertaste endless, every detail is warm dazzle...
Today, Lu Ren gives you a dish symbolizing "fish (surplus) every year"_[sweet and sour fish] red sour juice symbolizes "red fire", fish takes homonym "surplus" symbolizes good year, abundant prosperity.
Hope everything is enough, not only financially, but also mentally. Heart to have the rest of the space, installed not only their own happiness, there are other people's happiness.
On each of our tables, there is not only a festive flavor, but also a taste of home...
Fish in sweet and sour sauce
By AlexisMayer
Recipe Recommendations
- grass carp a
- fresh orange one
- shallots two
- small red pepper of 3
- balsamic vinegar appropriate amount
- sugar appropriate amount
- ketchup appropriate amount
- oil appropriate amount
- cornstarch appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for Fish in sweet and sour sauce
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1. A grass carp.
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2. Remove the scales and gills, clean them, and cut off the fish head and tail.
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3. Remove the black membrane from the fish belly and remove the fishy strings. Lay the fish flat, hold the fish body with one hand, and hold the knife with the other hand close to the fish bone and push the slices of the fish body horizontally.
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4. The chest thorns should also be removed. It is the oblique thorn near the belly of the fish in the picture.
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5. Start playing the knife. With the fish skin down, draw diagonally in one direction first, with uniform intervals. Pay attention to each line to the skin of the fish but not to cut it.
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6. Continue to draw according to the "cross knife" method. After drawing, the fish will take the shape of diamond-shaped "wheat ears". This is a well-made flower knife. How is it? Ha, is it okay?
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7. Next, I cut the cut-off fish into several small pieces. The purpose is to not have to pour a big pot of oil when frying. Isn't it advocating low-carbon life now?~ If you are not afraid of oil-consuming children's shoes, you can omit this step as appropriate.
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8. Pat the cut fish, fish head and fish tail evenly with dry starch. Make sure to pat evenly.
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9. When the oil temperature reaches 80% hot, add the fish, fish head and fish tail in an oil pan and fry slowly over medium heat.
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10. Fry until the fish is golden yellow and the shell is hard, remove and serve.
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11. Next, mix the sweet and sour juice, first pour the ketchup and balsamic vinegar into a bowl.
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12. Add white sugar, salt, and cooking wine. If there is fresh soup, it is better. If there is no one, add a little water and mix into sweet and sour sauce.
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13. Clean the pan and place it on fire, heat the oil, and saute the shredded ginger until fragrant.
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14. Pour in the sweet and sour juice, stir with a spatula, and stir-fry until the sweet and sour juice blisters with fish eyes.
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15. Take 30 grams of corn flour and add water to make water starch, and mix well with chopsticks.
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16. Change to high heat and add water starch to thicken.
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17. Place the fried fish body, fish head, and fish tail on a plate. Pour the hooked sweet and sour sauce on the fish on the plate. Slice fresh oranges and surround it, decorate it with chopped green onion, and you can serve.
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The color is tempting, soft and delicious at the entrance, sweet and sour, and appetizing."There is more (fish) every year"Fish in sweet and sour sauce Make Tips
[Luren's Tips:]
1. Fish Selection: Mandarin fish, carp, grass carp, or any other fish you prefer, as long as the flesh is thick enough.
2. When making the decorative cuts, use a "diagonal slicing" technique. The greater the slant, the more distinct the diamond-shaped pieces will be, creating a stronger three-dimensional effect.
3. [Sweet and Sour Sauce Preparation]: Aromatic vinegar, white sugar, ketchup, cool boiled water or stock (in a 1:2:3:4 ratio). You can also add some oyster sauce if you like.
4. Do not let it sit for too long after dusting with starch; it should be deep-fried immediately. Otherwise, the dry starch will absorb moisture, causing the scored cuts to stick together, which affects the shape.
[Characteristics of this dish]: The color is attractive, and the taste is crispy, tender, fresh, and fragrant. It is appetizing with its sweet and sour flavor. The auspicious meaning of "having surplus (fish) year after year" perfectly captures the festive atmosphere of a New Year's dish. As the Year of the Rabbit approaches, Luren wishes all fellow food lovers and your families joy and abundance (fish)! May you have abundance year after year, and long-lasting health, peace, and safety!!