Homemade sweet and sour fish recipe

Sweet and sour fish is a dish that we eat more often in our lives. It is made with grass carp, green peppers, onions, rice wine and white sugar. We first need to process the grass carp, then add oil to stir-fry ginger and scallions, steam the grass carp, and finally pour the prepared seasoning soup on the grass carp. Friends who like to eat sweet and sour fish can try its method according to the steps in the article.

Method 1

Preparation ingredients

Category: Home cooking, nourishing recipes, eyesight-improving recipes, liver-nourishing recipes, high blood pressure recipes

recipe

Ingredients: 1000g grass carp

Accessories: 30g green pepper, 100g onion (white skin)

Seasoning: 20g glutinous rice wine, 10g green onion, 8g ginger, 10g soy sauce, 20g sugar, 15g vinegar, 2g salt, 2g sesame oil, 10g starch (corn), 20g vegetable oil

Production Process

Peel the onion, wash and dice; peel the garlic and mince.

Heat 1 tablespoon of oil in a pan, add minced garlic and diced onion, sauté until fragrant, then add other ingredients and boil for about 2 minutes.

Peel and wash the carrots, then cut into shreds; wash and cut into shreds the green onions; wash and cut into shreds the ginger slices; wash the green beans, blanch them in boiling water, then remove and drain.

Remove the scales and internal organs of the flatfish, clean it, make several cuts on both sides of the fish body, sprinkle with shredded ginger, and steam it in a steamer.

Pour one-third of the sweet and sour sauce on the steamed flatfish, sprinkle with shredded green onions, carrots and green beans and serve.

Production Tips

If there is any leftover sauce from the sweet and sour fish, you can remove the vegetable residue, filter it, and refrigerate it for reuse.

Method 2

Production Process

(1) Remove the scales, fins, gills and internal organs of the fish and clean them. Make cuts every 2 cm on both sides of the fish body until they reach the fish bones. Then make cuts 1.5 cm along the bones to turn the fish meat up. Take out the fish and place it on a plate. stand-by.

(2) Heat oil in a pan to 70-80% hot, add the fish coated with starch and deep fry until cooked through, then remove from the pan and place on a plate.

(3) Heat some oil in a pan, add scallions and ginger until fragrant, remove the scallions and ginger, add soy sauce, sugar, salt, cooking wine, vinegar, and ginger juice, bring to a boil, add starch to make a sweet and sour sauce, pour it over the fried fish and serve.

Method 3

Production Process

1. Remove the head, scales and internal organs of the grass carp, clean it, slice it in the middle along the spine, remove the fish meat on both sides, and then cut it into thin pieces with a slanting knife. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch and beat into egg batter.

2. Pour oil into the pan and heat it over medium heat until it is 70% hot. Evenly coat the fish fillets with egg batter, fry until golden brown, remove from the pan and drain the oil. Arrange on a plate.

3. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times, then add vinegar, granulated sugar, tomato sauce, salt and 40 ml of water in turn, stir for a few times, then add wet starch, stir in one direction with a spatula to make sweet and sour sauce.

4. Quickly pour the prepared sweet and sour sauce on the fried fish fillets.