How to cook sweet and sour cucumber and river carp

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. Now I will make a sweet and sour cucumber and river crucian carp for you.

1.12 Cut the fish tail into thin slices with cucumber segments and set aside.

2.21 Fish scales, cut the cucumber into thin oval slices, sprinkle some fine salt and MSG and marinate for a while.

3.1 Prepare a plate of appropriate size.

4.2 Wash the cherry tomatoes and set aside.

5.1 Stack the fish body with cucumber slices so that the middle part of the fish body is raised, and then stack scales on the surface of the fish body.

6.2 First, use cucumber slices to arrange the fish tail.

7. Use smaller cucumber slices to stack the scales from the herring's tail, with the number of scales increasing from few to many and from small to large. Place the upper and lower fins of the herring with appropriate amount of cucumber slices.

8. For the fish head and gill cover, use cucumber slices with large pieces of skin removed to arrange them. Then use cucumber slices with the skin still on to form the gill cover lines.

9. To make the fish eyes, use cucumber slices of appropriate size as the bottom layer and sliced ​​cherry tomatoes on top.

11. For fish soaking, use cucumber slices of appropriate sizes and arrange them from small to large.

12. Sprinkle with white sugar, pour in white vinegar, and refrigerate for 30-60 minutes. Note: The sweet and sour cucumbers taste great after being refrigerated!

13. The finished product of "Sweet and Sour Cucumber and River Carp".

Well, after reading the editor’s introduction, I think housewives should quickly throw away the sweet and sour cucumber and river crucian carp in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.