sweet and sour fish

1

Shredded bamboo shoots, shredded green onions, shredded ginger.

2

Draw a knife on the fish, use salt, pepper, and pickle for ten minutes.

3

Mix the flour into a yoghourt-like paste.

4

Pour the batter on the fish, carry the tail and send it to the frying pan to golden brown.

5

Pour away all the oil and stir-fry the onions and ginger.

6

Add ketchup and stir-fry, add water, vinegar, and sugar, and bring to a boil. Remove the onions and throw them away.

7

Add shredded bamboo shoots, season with salt, and fish. Simmer over low heat for three minutes and turn over halfway. If you can't turn over, use a spoon to scoop up the soup and pour it on the fish.

8

Remove the fish and place on a plate, thicken the remaining juice and add some chicken essence or MSG to enhance the flavor.

9

Pour it on the fish and sprinkle with cooked sesame seeds (you don't need to eat it at home).

Next words: 1. When cooking sweet and sour fish well, frying fish is very important. The traditional way is to wrap it in batter, and the starch is far less delicious than the batter. Tips for hanging batter: Stir the batter first. The standard is the consistency of several cups of yogurt in Mengniu Yili. 2. When wrapping, don't throw the fish into the dough and roll it. Grab the gills with your hands, place a container under it, and pour the batter down from the fish head, slowly and evenly. Oil was burning in the pot here. Seeing that the batter was almost flowing to the tail, I quickly grabbed the fish with its tail straightened and threw it into the oil pan. This way the fish hangs evenly. Of course, this will test your accurate estimation of the time it takes to hang up and the time it takes to heat up! 3. Tips for frying fish: Put the fish at 60% oil temperature and fry over low heat. Deep fried, crispy. After finally frying both sides to golden yellow, the fish is lifted up with a shovel and left the oil pan. Fire in the oil, throw the fish inside, and quickly fish it out and turn off the heat. Crispy on the outside and tender on the inside. 4. As for juice, each family has its own blending method. But I have two styles at home, one is ketchup and the other is vinegar. Old vinegar is the most traditional one. It only uses old vinegar and sugar, and the color is a bit dark.