Sweet and sour fried fish
This fish recipe is inspired by three-cup chicken and sweet and sour fish, and uses Japanese dry frying and dripping sauce to give the fish its delicious flavor. This method can usually be used to increase the delicacy of the fish with ordinary meat quality.
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- oil 3 tablespoons
- soy sauce 2 tablespoons
- balsamic vinegar 2 tablespoons
- sugar 1 tablespoon
- wine 2 tablespoons
- salt 0.5 teaspoon,
- sweet and sour
- fried
- ten minutes
- simple
Steps for Sweet and sour fried fish
1
Wash the fish, sprinkle a little salt on both sides and marinate (share half a teaspoon of salt).
2
Cut the ginger slices and green onions. Mix the juice (2 tbsps soy sauce, 2 tbsps vinegar, 1 tbsp sugar, 1 tbsp water, mix well).
3
Heat the oil, add ginger slices, change to slow fire, and fry until fragrant.
4
Grip the ginger slices to the edge of the pan, wipe the fish dry, and place in the pan.
5
First fry slowly for 3 minutes, turn over, and then fry slowly for 2 minutes on the other side.
6
Reduce the heat and pour 2 tablespoons of wine.
7
Remove the fried fish that has been sprinkled with wine.
8
Add the green onion segments to the remaining oil, pour in the sauce, and stir-fry over low heat until fragrant.
9
Pour the cooked fish juice on the fish body. It's ready.Sweet and sour fried fish Make Tips
1. Pay attention to the temperature of the bottom of the pan when frying fish, fry over medium heat, and lock in the fish juice with less time. 2. The time difference between frying on both sides is 1 minute. To keep the meat uniform. 3. When frying fish, don't touch the fish body. You can stir the pan to make the oil evenly spread over the fish body.