Sweet and sour fish nuggets
The taste is sweet and sour and crispy. The fish pieces are crispy on the outside and tender on the inside. Coupled with sweet and sour juice, they are refreshing and non-greasy. It's good for a festive family dinner. Deeply loved by ladies and children.
Recipe Recommendations
- Yuzhong Section two pounds
- ketchup three tablespoons
- apple cider vinegar three tablespoons
- sugar appropriate amount
- cornflour appropriate amount
- Jiang four pieces
- salt a teaspoon
- pepper two teaspoons
- edible oil a tablespoon
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Sweet and sour fish nuggets
1
Cut the fish, remove the bones and cut into slices. The bones can be cut into slices and fried together, or they can be stewed separately.
2
First put two teaspoons of salt and rub the fish pieces, rinse them thoroughly, and change the water several times until the water is clean and clear. Then pickle with 1 teaspoon salt, 2 teaspoons pepper, and 1 teaspoon cooking oil for ten minutes.
3
Marinate the fish pieces, pat on the starch and fry until slightly yellow, take out and fry again.
4
Ketchup, apple cider vinegar, sugar, 1:1: 0.5, mix well, I made my own flavor. You can adjust the sweetness and sweetness yourself.
5
Re-fry the fish pieces crispy and serve on a plate.
6
Add the mixed juice to half a bowl of water to boil, and thicken it. Make it thicker. It will be difficult to lift it with a spoon. Pour on the fish pieces.Sweet and sour fish nuggets Make Tips
1. It is best to choose a fish with thick flesh and few bones. I used grass carp. 2. Adjust the amount of ketchup and apple cider vinegar as needed. More sauce ensures thorough coating, but leftovers are wasted. If you prefer more, mix ketchup, apple cider vinegar, and sugar in a 1:1:0.5 ratio.