Sweet and sour striped fish is a very ordinary family dish, many people love to eat, but to make it well, it is not so easy, first of all, we know that the fish is not fried or fragrant, but how to fry it can be simple and convenient and complete without breaking the skin? And how to mix sweet and sour sauce to taste the best?
Today I will share with you my little skills for making this dish and the proportion of sweet and sour sauce, master these two points, make the sweet and sour with fish crispy and tender, sweet and sour and complete without breaking the skin, if you are interested, let's take a look at it!
Sweet and sour striped fish
Production process
Today I bought two striped fish, and the owner has helped me pack up and cut them into sections.
Come back and wash the strips of fish and dry the water.
Then use kitchen paper towels to dry the water on the surface of the fish.
Bringing fish to the touch should be relatively dry and no water.
Then prepare some dry starch, put the dried fish in the starch and roll it, so that the surface is evenly coated with a thin layer of starch.
This is the first little trick I want to share with you today: first wrap the fish with a thin layer of starch and then fry, do not splash oil, do not break the skin, each one is complete, but remember that the coating powder must be uniform and thin, if the wrapping is too thick will affect the taste, the excess powder can be patted off by hand.
Let's fry the striped fish, pour the right amount of oil in a pan (preferably a non-stick pan), and put in the starchy strips of the striped fish.
Fry over medium-low heat until browned on both sides.
After frying, put it on a plate and set aside, then mix a sweet and sour sauce: add 5 spoons of water, 4 spoons of vinegar, 3 spoons of sugar, 2 spoons of light soy sauce, 1 spoon of cooking wine and stir well in a small bowl.
This is the second little trick I shared with you today, the mixing of sweet and sour juice can be adjusted according to the ratio of water, vinegar, sugar, soy sauce, cooking wine 5:4:3:2:1, according to this ratio to adjust the sweet and sour, salty and light, of course, you can also adjust according to their own tastes, like sweet sugar more like sour vinegar more.
Take out the pan where the fish was freshly fried, without pouring oil, turn on high heat, add the green onion and ginger to fry until fragrant, and then pour the fried fish into it.
After stir-frying for a while, pour in the sweet and sour sauce, bring it to a boil over high heat without a lid, and burn until the juice inside is almost dry.
Turn off the heat and sprinkle with green onions.
The method of sweet and sour striped fish produced in this way is simple, it is crispy on the outside and tender on the inside, sweet and sour, and the taste is just right.
If you have time, you can try this method and learn to show your hand when entertaining friends and family every New Year's Festival!
I am a love of food, love to share the horse sister-in-law love the kitchen, if you like the article I shared, remember to pay attention to me If you have good suggestions or problems in the production process, leave me a message, I will reply one by one!