Sweet and sour fish, a wonderful representative of Chinese cuisine, has become a favorite of countless diners with its unique sweet and sour taste, delicate texture and attractive red color. This dish is deceptively simple to make, but in fact it contains deep cooking skills and subtle flavoring art. Below, let's walk into the wonderful world of sweet and sour fish and explore the secrets of its production.
First of all, the choice of materials is crucial. The protagonist of sweet and sour fish is naturally fish, and fish with delicate flesh and few spines are generally selected, such as grass carp and carp. Fresh fish is the premise of making delicious sweet and sour fish, so it is better to choose fish with clear eyes, intact scales and elastic flesh when purchasing.
Next is the processing of the fish. The fish needs to be scaled, gutted, and headed, then washed and drained. After that, make a few knives on both sides of the fish to make it easier to absorb the flavor. During the process of handling the fish, it is important to keep the fish intact so as not to affect the subsequent cooking and plating effect.
To cook sweet and sour fish, the ratio of seasoning is the key. Generally speaking, the preparation of sweet and sour sauce requires several ingredients such as sugar, vinegar, cooking wine, light soy sauce, and water. Among them, the ratio of sugar and vinegar is particularly important, as they determine the final taste of sweet and sour fish. In general, the ratio of sugar to vinegar is between 1:1 and 2:1, depending on personal taste. The prepared sweet and sour sauce should show the characteristics of moderate sweetness and sourness, mellow and rich.
Heat control is also crucial during the cooking process. Heat the pan first, add an appropriate amount of oil, and when the oil temperature rises to six or seven hot, put the fish in the pan and fry it on both sides until golden brown. When frying fish, the heat should not be too large, so as not to burn the skin of the fish and affect the taste. Remove the fried fish and set aside.
Immediately after that, it is the part of stir-frying sweet and sour sauce. Wash the pot, re-add the appropriate amount of oil, add minced garlic and ginger and stir-fry until fragrant, then pour in the prepared sweet and sour sauce, and simmer over low heat until the juice becomes thick. At this time, put the fried fish into the pan and gently turn so that the fish body is evenly coated with sweet and sour sauce. Be careful to move lightly to avoid the body of the fish from breaking.
Finally, collect the juice and serve on a plate. After the fish body is covered with sweet and sour sauce, reduce the juice on high heat to make the fish body more bright and attractive. Keep turning the fish when collecting the juice to prevent it from sticking. After the juice is collected, remove the fish and put it on a plate, sprinkle with chopped green onions, sesame seeds, etc.
A plate of sweet and sour fish with good color and flavor was born. It is a combination of sweet and sour, delicious and tender, and is a treasure of Chinese cuisine. Whether it's a family dinner or a gathering of friends, a sweet and sour fish can always be the focus of the table and make people have endless memories.
Although making sweet and sour fish is not complicated, every step is meticulous and detailed. Only the best ingredients, precise seasoning, and proper heat can cook an intoxicating sweet and sour fish dish. I hope that every friend who loves food can continue to explore and practice on the road of cooking, so that the classic delicacy of sweet and sour fish will shine with new brilliance.
Sweet and sour fish