Sweet and sour fish

This grunt method can make tenderloin, diced chicken, and fish. They are all very delicious. Everyone can draw inferences from one example and get it. The taste is sweet and sour, crispy on the outside and tender on the inside. Especially the fish I bought this time tastes very good. When eaten together, it feels much better than sweet and sour pork.

Recipe Recommendations

fish fillet appropriate amount
sesame appropriate amount
eggs appropriate amount
ketchup appropriate amount
salt appropriate amount
sugar appropriate amount
fruit vinegar appropriate amount
white pepper appropriate amount

sweet and sour
flavoring
ten minutes
ordinary

Steps for Sweet and sour fish

Dice the fish fillets, use salt, pepper, egg white, and marinate for ten minutes.

Dip the fish fillets with starch.

After frying it crispy, take it out, leave it out, and fry it again over high heat without turning off the heat to ensure that the outer shell of the diced fish is very crispy.

Pour away the oil in the pan and leave the starch residue at the bottom in the pan, which will make the soup sticky. Add ketchup, sugar, and fruit vinegar, and stir-fry over low heat to avoid burning. This will remove the astringent taste of ketchup.

Add in water and boil to make a thick juice.

Put the diced fish in, mix quickly, sprinkle with some cooked sesame seeds. Out of the pot.