Sweet and sour Fushou fish
By HollieHoeger
Today, I went to buy Fushou fish. When I got home, I realized that I didn't buy green onions. I didn't want to go to the supermarket again. When I pickled the fish, I added more cooking wine. The fish didn't taste fishy and tasted good.
Recipe Recommendations
- Fushou fish a
- Jiang appropriate amount
- garlic appropriate amount
- cornflour appropriate amount
- salt a small spoon
- chicken essence appropriate amount
- cooking wine 3 scoops
- ketchup 2 tablespoons
- white sugar 2 tablespoons
- vinegar 1 teaspoon
- sweet and sour
- burn
- ten minutes
- simple
Steps for Sweet and sour Fushou fish
1
Making materials.
2
Slice ginger and garlic.
3
Remove the scales and internal organs of the Fushou fish, wash it, and cut the fish obliquely several times.
4
Put the fish in a small basin, add cooking wine, a small amount of salt, and chopped ginger to remove the fishy smell.
5
Marinated fish, drained, dipped in cornstarch.
6
Heat the pan, add a little more oil than usual, carry the fish tail, pour the hot oil on the fish with a spoon, and set the fish.
7
Fry the fish until golden brown on both sides and crispy on the skin, and place into a plate.
8
Add less oil in the pan, add ginger and garlic and stir-fry until fragrant.
9
Add a small bowl of water
10
Add ketchup, white sugar, salt, vinegar, and chicken essence
11
After boiling, use water and starch to hook the water
12
Pour the juice on the fish.
13
Another finished product drawing.