sweet and sour fish

By XavierSchultz

sweet and sour fish
Jinan traditional flavor, crispy and sour

Recipe Recommendations

  • carp appropriate amount
  • vinegar appropriate amount
  • white sugar appropriate amount
  • diced green onion appropriate amount
  • ginger appropriate amount
  • soy sauce appropriate amount
  • refined salt appropriate amount

Steps for sweet and sour fish

  • 1
    Remove the scales of the fish, remove the internal organs, dig off both gills, and wash them. Every about 1.3 cm, first straighten the fish (1.6 cm deep), then tilt the fish head (2 cm deep), then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge for a little marinate, and then coat the fish on the knife edge evenly with a layer of wet starch paste.
  • 2
    Pour the peanut oil into a spoon and cook it over strong heat until it is ripe. Put the fish tail in your hand into the oil, and the knife edge will immediately open. At this time, use a spatula to drag the fish to avoid sticking to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Then lay the fish flat and fry the fish head into the oil with a spatula for 2 minutes. Deep-fry the above for about 8 minutes in total. When the fish are all golden yellow, take out and place on a plate.
  • 3
    Leave peanut oil in the frying spoon and cook until it is sixty-ripe. Add onion, ginger, and garlic, cook with vinegar and soy sauce, add meat clear soup, white sugar, and wet starch, boil it into sweet and sour juice, scoop it out with the frying spoon, and quickly pour it over the fish. Serve.

    • sweet and sour fish Make Tips

    When frying fish, you must control the oil temperature; if it is too cool, it won't brown, and if it is too hot, the outside will burn while the inside remains raw. The fish tail must not curl up.

    Recipe Categories

    Recipe recommendation