Sweet and sour crispy fish is good, and adults and children love to eat it
ingredient:
Carp 750g, ginger 1 piece, garlic 2 pieces
2 green onions, salt to taste, 2 spoonfuls of cooking wine
method
A small carp, clean up and set aside.
A set of seasonings.
Cut a knife one centimeter from the head of the fish, pull out the fishing line, and then put a knife on the fish. Not very good peony flower knife, knife oblique 45 degrees cut .
Put 2 small spoonfuls of salt, cooking wine, a little pepper, chopped ginger, and green onion to massage the fish and marinate for half an hour.
Marinate the fish time to finely chop the ginger, garlic and shallots, sweet and sour sauce: 3 spoons of white vinegar, 3 spoons of sharp sugar, 1 level spoon of starch, 1/3 spoon of MONOS glutamate, 5, 6 tablespoons of water to mix well.
The marinated fish remove the residue, beat the eggs one by one, and set aside the dry starch.
The fish is covered with egg mixture, and the fillets are all smeared.
Place in a starch dish and soak the fish with a layer of starch for later.
Pour vegetable oil into the wok and be sure to do more. I'm still a little less.
When the oil temperature is 70% hot, lift the tail and pour some hot oil on the fish with a large spoon until the fish is set.
Then the whole fish is put in the oil pan, the fish is somewhat large, the fish tail is cushioned with a spatula, while frying, use a spoon to pour hot oil on the fish body, and then turn over and fry until it is fried through the skin crispy and fished out, and then heat the oil temperature to re-fry once to fish out the oil control.
Plate and set aside.
Leave a little oil and sauté ginger, garlic and green onions.
Pour in the sweet and sour sauce and stir-fry the tomato sauce.
Cook until bubbly and de-heat. If the juice is thick, add some water to dilute it.
Pour the boiled sweet and sour sauce over the fish.
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From: Family cuisine