Sweet and sour fish is a traditional dish with characteristics, which belongs to the Shandong cuisine (Shandong cuisine) system. The main ingredients of this dish are fish such as grass carp and carp, as well as other ingredients such as onions, green peppers, green onions, ginger, soy sauce, sugar, vinegar, salt, sesame oil, corn starch, and vegetable oil.
The process of making sweet and sour fish is divided into the following steps:
1.Choose a fresh grass carp or carp, remove the scales, guts, wash it, and then cut a diamond-shaped knife along the body of the fish for better flavor.
2.Prepare an appropriate amount of onions, green peppers, shallots, ginger, wash them and cut them into thin strips or small pieces.
3.Apply an appropriate amount of salt, cooking wine and shredded ginger to the fish and marinate for 10-15 minutes to remove the smell and enhance the flavor.
4.Prepare a wok and pour in an appropriate amount of vegetable oil and bring to a high heat. Coat the marinated fish in cornstarch, fry it in a pan until golden brown, remove and drain the oil for later use.
5.In another pot, pour in an appropriate amount of vegetable oil, add green onions, ginger and garlic and stir-fry until fragrant, add an appropriate amount of soy sauce, sugar, vinegar and water, after boiling, put the fried fish into the pot and simmer for 10-15 minutes over low heat to let the fish taste.
6.Finally, add shredded onion and green pepper, stir-fry evenly, drizzle with sesame oil, and put on a plate.
There are different versions of sweet and sour fish in China's major cuisines, such as sweet and sour fish in Shanxi Jin cuisine, sweet and sour carp in Huaiyang cuisine, etc. In addition, the cooking method and ingredients of sweet and sour fish can be adjusted according to individual tastes and needs, such as using tomato sauce instead of sweet and sour ingredients.