Sweet and sour fish is a classic Chinese dish with a great taste and flavor, and is popular for its sweet, sour and delicious taste and attractive golden appearance. The following will introduce in detail the production process of sweet and sour fish, the specific use of the seasoning and the detailed dosage.
One grass carp (about 500-600 grams).
Appropriate amount of green onion, ginger and garlic.
Cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, tomato sauce to taste.
Salt and pepper to taste.
Starch to taste. Cooking oil to taste.
Cooking wine: mainly used to remove fishy smell and improve freshness. The serving size is about 1 tablespoon.
Light soy sauce: It is mainly used to enhance the freshness and increase the saltiness of dishes. The serving size is about 1 tablespoon.
Dark soy sauce: Mainly used to increase the color and flavor of dishes. The dosage is about 1 2 tablespoons.
White sugar: Mainly used to increase the sweetness and sourness of dishes. The amount is about 2 tablespoons.
Vinegar: Mainly used to increase the sourness of dishes and enhance the taste. The serving size is about 1 tablespoon.
Tomato sauce: It is mainly used to increase the sweet and sour taste of dishes and enhance the texture. The serving size is about 1 tablespoon.
Salt and pepper: Mainly used to flavor and add layers to the taste. The amount of salt is about 1 2 teaspoons and the amount of pepper is about 1 4 teaspoons.
Starch: It is mainly used to wrap in the fish body to increase the crispy texture of the fish body. The dosage is about 1 2 cups.
Edible oil: mainly used for frying fish and stir-frying sweet and sour sauces. The dosage is about 2-3 tablespoons.
Fish treatment: Grass carp is scaled, gutted, and cleaned. Draw a few knives on both sides of the fish body to make it easier to absorb the flavor.
Marinate: Put the fish in a bowl, add green onions, ginger and garlic, cooking wine, light soy sauce, salt, pepper and marinate for 15 minutes.
Starch coating: Coating the marinated fish with a layer of starch to form a thin starch layer on its surface.
Fried fish: Heat the pan with cold oil, when the oil temperature is 60% hot, put the starched fish into the pan, fry it on medium heat until golden brown on both sides, remove and drain the oil for later use.
Sweet and sour sauce preparation: Add cooking wine, light soy sauce, dark soy sauce, sugar, vinegar and tomato paste to a bowl, stir well, and set aside.
Stir-fry: Heat the pan with cold oil, add the green onion, ginger and garlic and stir-fry until fragrant. Then add the prepared sweet and sour sauce and simmer over low heat until the soup is thick.
Sauce: Pour the boiled sweet and sour sauce over the fried fish so that the fish body is evenly coated with sweet and sour sauce.
Remove from the pan and serve: Place the fish with sweet and sour sauce on a plate, sprinkle with chopped green onions and serve.
When frying fish, the oil temperature should not be too high to avoid scorching on the outside and raw on the inside.
When pouring sweet and sour sauce, pour it evenly over the fish so that the fish body is fully coated with sweet and sour sauce.
When stir-frying sweet and sour sauce, it should be slowly boiled over low heat to avoid caramelizing the sugar and affecting the taste.
When marinating fish, you can add an appropriate amount of chili powder or peppercorn powder according to your personal taste to increase the taste layer.
Pay attention to hygiene during the production process to avoid contamination of ingredients and affect the quality of dishes.
When purchasing grass carp, pay attention to choosing fresh ingredients, and avoid using expired or spoiled ingredients that affect the quality and taste of the dishes.