Sweet and sour fish slices

By MacyErdman

Sweet and sour fish slices
Ingredients: tomato sauce,salt,grass carp,water starch,white sugar,cooking wine,white vinegar,qingshui,dry starch

Recipe Recommendations

  • grass carp art. 1
  • salt 1 teaspoon
  • cooking wine 1 teaspoon
  • dry starch 1 tablespoon
  • tomato sauce 2 tablespoons
  • qingshui 200ml
  • white vinegar 2 tablespoons
  • white sugar 2 tablespoons
  • water starch 1 tablespoon

Steps for Sweet and sour fish slices

  • 1
    Remove the internal organs of the grass carp and wash them, remove the fish skin and fish bones, and cut them into 1 cm thick slices.
  • 2
    Add 1/2 teaspoon of salt, cooking wine and dry starch, stir well, and marinate for 10 minutes.
  • 3
    Pour the oil into a flat-bottomed non-stick pan (which is larger than the amount of oil used for frying). When heated to 70% heat, add the fish pieces. Fry until both sides are golden brown, remove and drain the oil, and place it on the plate (Pour out the oil from the frying fish and not use it).
  • 4
    Wash and dry the pan, heat it over medium heat, then add a small amount of oil (1/3 of daily frying), add tomato sauce, 200 ml of water and white vinegar and stir well. After boiling, add sugar and the remaining 1/2 teaspoon salt, continue to stir well, then pour in water starch, and use a spoon to stir in the same direction (clockwise or counterclockwise) to thicken.
  • 5
    Pour the sweet and sour sauce on the fried fish pieces.

    • Sweet and sour fish slices Make Tips

    Ketchup + White vinegar + Water + Sugar + Salt + Cornstarch slurry = Sweet and sour sauce; During the thickening process, be sure to stir in one direction and do not stir back and forth, otherwise the sauce will break down and become watery.

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