How to cook sweet and sour caramel fish

Going out to restaurants to eat is a normal part of life for many families. Although there is nothing wrong with this, eating out every day not only requires a certain amount of money, but is also not necessarily healthy. Of course, being able to cook by yourself is the best. The method of making sweet and sour sea fish with caramel sauce is simple. Once you learn it, you will no longer have to eat MSG outside often for yourself and your family.

1. When cleaning the fish body, the key is to tear off the black film on the fish's internal organs and remove the fishy smell. Make a straight cut on the back and a cross cut on the front. Marinate with cooking wine, salt and ginger slices for half an hour to an hour. The quality of the fish as the main dish will definitely affect the atmosphere on the table. Alternatively, you can use lemon juice, which is also a convenient way to remove the fishy smell. You can use either method if you don’t mind the price.

2. Fried fish. When the hot pan starts to smoke, rub the bottom of the pan with ginger slices to prevent it from sticking. Simply put, it's hot pan and cold oil. Use dry starch or glutinous rice flour to dry the fish. Fry the fish in a pan.

3. Fry the fish in a pan. Do not move the fish after putting it into the pot. Cover the pot and cook on medium-low heat. When you smell the sweet protein of the fish meat, you can turn it over.

4. After the fish body is shaped, fry the front side again.

5. Fry well and wait for the juice to cook

6. Wash the pot and add some base oil. Stir-fry the garlic, add cooking wine, two spoons of vinegar, one spoon of sugar, and don't add soy sauce, otherwise it will be bitter. Drizzle the fish with wet starch sauce and garnish with coriander.

Although eating out is convenient, it is not good for your health. Sweet and sour sea fish is simple and healthy to prepare, and is a good choice.