Sweet and sour fish is a special dish in the Lu cuisine, carp meat is thick and tender, without any muddy taste, tender fish meat wrapped in sweet and sour sauce, you can eat three bowls of rice!
By Mrs. Le Umami Kitchen
<h2>Royalties</h2>
1 Yellow River carp
Garlic 5g
Green onion 5g
Ginger 5g
Garlic 5g
Cornstarch 50g
Potato corn starch 5g
Sugar 50g
Salt 2 g
Vinegar 50g
Oil to taste
"Tai Tai Le" chicken essence seasoning (three fresh) 4g
"Mrs. Le" sauce (banquet) 5g
"Tai Tai Le Original Fresh" cooking wine 7ml
<h2>Practice steps</h2>
1, the Yellow River carp is cleaned, beat the peony flower knife, with 3 grams of salt, 3 grams of chicken essence, an appropriate amount of cooking wine evenly spread on the fish
2, corn starch and potato corn starch in accordance with the ratio of 10:1 mixed, add an appropriate amount of water, modulate the batter into a "line"; suck the water from the fish, evenly wrapped in the adjusted batter; first evenly drizzle with 70% hot oil, and then bend into 70% hot oil pot, fry until it is cooked
3, when the oil temperature rises to 80% heat, put the whole fish again to re-fry, put out the plate and set aside; leave the bottom oil in the pot, fry the minced chives, ginger and minced garlic, cook into the cooking wine, pour in a little boiling water; add 50 grams of sugar, 50 grams of vinegar, 2 grams of salt, 4 grams of chicken essence and 5 grams of sauce dipping sauce, boil to boil; turn off the low heat, pour in the appropriate amount of water starch to hook the mustard, thicken the soup and add minced garlic; pour the boiled sweet and sour sauce on the fish, you can eat.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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