squirrel fish
This dish is sweet and sour and delicious. The fish is tender and has few bones. You are not afraid of getting stuck by fish bones. Children especially love it.
Recipe Recommendations
- grass carp a
- ketchup appropriate amount
- starch appropriate amount
- eggs appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- salad oil appropriate amount
- sweetening
- fried
- half an hour
- ordinary
Steps for squirrel fish
1
A piece of grass carp meat. Choose large pieces of thick fish.
2
Cut the fish at an angle of 30 degrees and horizontally at an interval of 1 cm continuously. Do not cut off the fish skin.
3
After cutting with the horizontal knife edge, cut continuously at 90 degrees lengthwise without cutting the fish skin.
4
Cut it horizontally and vertically in this way, and the fish will become many small strips. Sprinkle with salt and marinate the cut fish.
5
Sprinkle with cooking wine.
6
Finally, take an egg white and rub the seasoning and fish until the seasoning is absorbed by the fish.
7
Marinate the fish for about 15 minutes.
8
Heat the wok, add the oil and cook until 70% to 80% heat.
9
Roll the fish in the cornflour so that all the fish strips are covered with cornflour.
10
Put the meat dipped in flour and fry it in hot oil pan.
11
Put the fried fish pieces into a plate.
12
Fry two pieces of fish and fry them again.
13
Add white vinegar to the pan, heat white sugar, and continue to add tomato juice to make sweet and sour juice.
14
Boiled sweet and sour tomato juice.
15
Finally, pour the fried fish pieces into the pan, wrap them in the juice, and serve on the plate.