Hello friends of Tangshan Wei'er
I am Fengnan Phoenix Garden Seafood City
Culinary master Zhou Fusong
Today I'm going to teach you how to do this
Sweet and sour rich fish
I hope you enjoy this dish
The fresh carp will be bought below
Scrape the scales to remove the cheeks and get dirty
Then let's change the knife
Be careful when changing the knife
Inside seven outside eight
It is to change seven knives inside and eight knives outside
Every time I change the knife in this big movie
Scrape on a knife
Convenient when frying
This side is inside
Inside are seven knives
Outside is eight knives to eight times
It's seven inside and eight outside
The traditional knife method is
First put this fish slice each small slice
Because when we changed the knife
It is reserved for marinating
Marinate with salt and pepper
Marinate for about 5-10 minutes
This paste is used
Let's make this homemade old fat paste
There is also a 1-to-1 ratio of starch to flour
Put another egg in it
Then let's pick up this yard of delicious fish
Marinated fish put it inside this
Hang this paste evenly on the fish
Then let's hang up after this
You can just go straight into this pot
Fry the shape first
Don't put it all in there
Then gently slide your hand
Set the bottom of the fin
Pay attention when frying
Be sure to fry to a golden brown
And you can try it gently with your fingers
The crispy crisp is fried
The oil temperature should not be too high or too low
When choosing a fish
Two pounds and seven eight is the best
Because it's too small
Affect the shape of your knife shape
When making this dish, you basically choose carp
Because the carp meaning is very good
Carp leaping dragon gate
The flesh of the carp is also very fat
The form is also very cute
The taste is also very good
It's also very interesting to watch
It's about seven or eight minutes
That's pretty much it
A little oil in the pan
Then a little ginger shredding
Add the tomato sauce and sauté in red oil
Add balsamic vinegar
Add an appropriate amount of water
Sugar and a little bit of salt
Personal tastes or the tastes of guests
This sweetness and sourness needs to be mastered by yourself
Then wait for this sugar to melt completely
We can use water starch to remove brine
Halophore too much
It's about making it natural
Allow the starch to be fully ripe
Put this beaten up with this sweet and sour sauce
Pour evenly over the fish
You can do this to me in the process of pouring
Take a vessel and go on
Too tired with a spoon
Be careful to pour evenly
Then put this shallot ginger shredded
Sprinkle on the back of this fish
Increases the compound flavor of this fish
The mouth of sweet and sour fish compounds
A sweet and sour rich fish with an outer caramel and an auspicious meaning is ready, so let's learn to do it!
【Making Tips】:
1, carp must be fresh, the weight is best in 2 pounds 7, 8 is better, this weight of the fish to make a better look.
2, carp in the change of knife to the traditional knife method of seven outside eight, each large piece of the inside to be scratched with a knife, the purpose of this is to be able to better marinate into the taste.
3, when frying, do not put all the fish into the oil, and then put it after a little fixed, so as not to fry the fish shape is not good.
If you want to see the full video, you can click on the link below, so stay tuned to Tangshan Flavor