snapper strips in tomato sauce
By LexieVolkman
Ingredients: ketchup,salt,water starch,vegetable oil,white sugar,cooking wine,balsamic vinegar,soy sauce,Jiang,black pepper,green onions,corn starch
Recipe Recommendations
- corn starch appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
- ketchup two spoonfuls
- salt One and a half spoonfuls
- soy sauce a spoonful
- balsamic vinegar a spoonful
- white sugar two spoonfuls
- black pepper appropriate amount
- cooking wine a spoonful
- vegetable oil appropriate amount
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for snapper strips in tomato sauce
1
Prepare raw materials.
2
Thaw the snapper slices at room temperature, wash them, and cut them into strips about two centimeters.
3
Place the chopped snapper strips in a container, add 1 spoonful of cooking wine, 1 spoonful of salt, 1 spoonful of light soy sauce, egg white, appropriate amount of black pepper, chopped onions and ginger, grasp well with your hands, and pickle for about half an hour.
4
. Mix two spoonfuls of ketchup, two spoonfuls of white sugar, half a spoonful of salt, one spoonful of light soy sauce, and one spoonful of balsamic vinegar with appropriate amount of water to make a bowl of juice. Set aside.
5
Wrap the marinated fish strips in dry starch to make the fish strips evenly covered with starch, and then shake off the excess starch.
6
Relax the oil in the pan. When the oil is 70% hot, put the snapper strips into the pan one by one and fry slowly over low heat until the strips turn yellow.
7
Remove all the fried fish strips and drain off the excess grease.
8
Turn the heat on to medium heat. When the oil temperature rises to 90% heat, pour all the fish strips that have been fried for the first time into the oil and fry them again. The fish strips will be more crispy, and it will take about one minute to fry.
9
Leave a little base oil in the frying pan. After the oil is hot, pour the sauce in, simmer the sauce over low heat, stirring constantly while cooking to avoid clogging the pan. After the sauce boils, thicken it with water starch.
10
Pour the fish strips into the sauce and stir fry twice to wrap each fish strip in the ketchup.
11
Use a toothpick to cut the shallots into thin strips and curl when soaked in cold water.
12
Put the fish strips on a plate and wrap the green onion leaves around the plate for decoration.