Let's Chinese pay attention to good intentions during the Spring Festival, and hope that there will be great luck and fish every year. Of course, fish are indispensable on the Spring Festival table, with fish meat is delicate, less thorns and no earthy taste, the meat is delicious, and there are many methods. It can be fried/steamed/braised or stewed, and it is delicious no matter how you eat it.
Today to share with you a sweet and sour taste of sweet and sour striped fish, eat sour with sweet, nutritious and delicious, very delicious rice. The tender fish is wrapped in sweet and sour sweet and sour sauce, and the mouth is fragrant, and the more you eat it, the more fragrant it becomes! This dish is also very simple to make, with 2 striped fish and a bowl of juice.
Speaking of fish, I believe that many friends love to eat it, although the fish is mostly frozen sea fish, but it does not affect its taste and nutrition, most people like to take braised, salty and delicious, very under the rice, but this sweet and sour fish is worth your try.
< h1 class="pgc-h-arrow-right" > practice</h1>
1. Remove the head and offal of the fish and cut it into even pieces. Then put it on the board and use a knife to draw two strokes on the fish to facilitate the taste.
2. Add ginger and garlic slices, 1 spoonful of cooking wine, 1 spoonful of soy sauce, 3 grams of pepper, and rub by hand to facilitate the marinating of the fish
3. The marinated striped fish is wrapped in a thin layer of starch
4. Heat the pan, pour a little more oil into the pan than usual stir-fry, heat the oil, and then put in the striped fish in turn,
5. Fry until the surface of the fish is crispy and the color turns yellow, then turn the noodles over and fry the other side until golden and crispy.
6. Prepare a small bowl, add 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 2 spoons of water and set aside.
7. Add a little oil to the pot and sauté the minced pesto, pour in the fish and sauce, cover the pot and bring to a boil over high heat, then reduce the heat and simmer for about 5 minutes. After the soup is thickened, put the fish on the plate, then pour the remaining soup from the pot on the fish and sprinkle the surface with an appropriate amount of chopped coriander.
8. Look is not very delicious, taste, the meat is fat and tender, the juice is rich, the flavor is delicious, just on the table will be seconds light.
<h1 class="pgc-h-arrow-right" > tips</h1>
1. If you want the fish to be more flavorful, you can slide a few knives evenly on the surface of the fish
2. In the end, there is no need for additional hooking, because the dried starch is wrapped when frying the striped fish, so the soup will thicken after simmering for a while.
3. Sweet and sour sauce with fish in the garlic is the soul, do not be reluctant to put it.
4. How can the fried striped fish not break the skin? Hot pan hot oil, down into the fish, do not immediately turn over when the fish is not cooked, when the fish is not cooked, it is easy to stick to the bottom of the pan, and when the surface is fried crisp, it will not stick to the bottom of the pan, so do not be anxious when frying the fish, wait until the fish is fried, with a shovel can be turned over with a gentle push, completely unscamous pan.
5. What is the trick to bringing fish without fishing? Cooking wine and spices will make the soup of the fish very fragrant, thus covering up the fishy taste of the fish, as long as the fish is fried until the heat, the fish is naturally not fishy. Fish that have not been fried and fried with fish that are not enough to be fried, the surface will break the skin, there is no formation of a layer of crispy skin, as long as the heat is in place, the fish skin is fried in high temperature oil, not only not fishy, but will be very fragrant.
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