Hot and sour Wujiang fish
By AlecBlanda
I was lazy and I admit that I still had some sour soup to finish with the sour and spicy pork knuckles I made last time, so I used it to make Wujiang fish yesterday. The taste was better than pork knuckles anyway. I decided to make fish in the future.
Recipe Recommendations
- Wujiang fish 300g
- eggs in 1
- flour 50g
- sour cowpea 50g
- pickled ginger 80g
- pickled chili 80g
- Douban 15g
- white sugar 1 tablespoon
- soy sauce 1/2 teaspoon
- white pepper 1/2 teaspoon
- sweet and sour
- stewed
- ten minutes
- ordinary
Steps for Hot and sour Wujiang fish
1
Remove the head and cut the Wujiang fish into thick slices. Use a kitchen paper towel to drain the water. Grab it well with 1 teaspoon cooking wine, 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper, and marinate for 15 minutes.
2
Wrap the fish pieces with a little starch.
3
Wrap in whole egg liquid.
4
When the oil temperature is 4- 50% hot, add the fish pieces in portions and fry them over medium to medium heat until golden yellow on both sides. After it is all fried, serve out. Then raise the oil temperature to 6- 70% heat and fry again.
5
I brought the sour soup of the pork elbow to a boil.
6
Add in the fish pieces, bring to a boil over high heat, turn to low heat for 15-20 minutes, and fish out.Hot and sour Wujiang fish Make Tips
I use sour soup from pork elbow, but I can also make it myself. Ingredients: 50g sour cowpea, 80g soaked ginger, 80g soaked peppers, 15g watercress, 1 tablespoon of glutinous rice about 8g, 1 tablespoon of sugar about 6g, 1/2 teaspoon of soy sauce about 3 g, 1/2 teaspoon of white pepper about 3 g. Chop cowpea, pickled ginger, and pickled peppers, put a little base oil into the pan and stir-fry until, then add other seasonings in turn and stir fry. After frying, add a little hot water. It is estimated that the amount will not exceed 2/3 of the fish pieces.