Sweet and sour crispy fish taste sweet and sour, crispy skin tender meat, beautiful color, fresh and mellow, sweet and sour flavor. It is a traditional cuisine in Leshan City, Sichuan Province, and belongs to the Sichuan cuisine family.
Nutritional value: Fish is not only nutritious, but also easy to digest. Fish contains protein, calcium, and phosphorus, which can enhance memory, thinking and analysis, and delay intellectual decline. Fish meat is good for cardiovascular function, reduces blood viscosity, and promotes blood circulation. Fish has the effect of blood nourishment, blindness, menstruation, fetal safety, fertility, hemostasis, prolactination and so on. Vitamin D, calcium, phosphorus, etc. have a certain effect on the prevention of osteoporosis.
1. Wash the fish first, cut it with a knife on the back, marinate it with cooking wine, minced ginger, and salt for about 1 hour.
2. Cut the green pepper, red pepper, green onion, ginger and garlic into small pieces.
3. After the fish is marinated, dry with facial paper, smear the surface with starch, heat the hot oil in the pan to 90%, lower the fish, reduce the heat, fry until golden brown on both sides, and plate for later.
4. Heat the oil in a pan, stir-fry the tempeh and bean paste, then add the minced green onion and ginger and stir-fry until fragrant. Add the red pepper, salt, sugar, vinegar and pepper.
5. Add water to the pot, add chicken essence, bring to a boil, add starch, bring to a boil over high heat, and adjust the soup well.
6. Pour the broth over the fish and garnish with coriander.