How to make sweet and sour sauce

Sweet and sour spare ribs, sweet and sour pork tenderloin, etc. are all very popular dishes. They are not only delicious but also nutritious. The unique sweet and sour taste is loved by most children. In fact, the key to making sweet and sour dishes lies in the preparation of the sweet and sour sauce. If the sweet and sour sauce is well prepared, it will add a lot of points to the whole dish. In fact, the method of making sweet and sour sauce is very simple. Here is an introduction on how to prepare sweet and sour sauce.

The formula for the proportion of all-purpose sweet and sour sauce: The so-called all-purpose sweet and sour sauce actually only has 10 words----1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water; that is, use 1 part cooking wine, 2 parts light soy sauce, 3 parts white sugar, 4 parts vinegar and 5 parts water to make the sauce; if you like, add some ketchup to adjust it, the taste will be even better! Friends who like sweet and sour ingredients like me, must also write down today's proportions and make your favorite sweet and sour dishes for yourself----sweet and sour fish, sweet and sour pork, sweet and sour meatballs, etc.

Here is a recipe for making sweet and sour fish: 1. After cleaning the fish, make a few cuts on the fish's back; 2. Then marinate the fish with cooking wine, salt and soy sauce for half an hour; 3. Mix sweet potato starch with water to make a paste of moderate viscosity; 4. Evenly soak the marinated fish in the sweet potato paste; 5. When the oil in the pan is 50% hot, shake off the excess paste on the fish and fry it in the pan; 6. After the fish is fried thoroughly, remove it and drain the excess oil;

7. Prepare the sauce according to the ratio of 1 wine, 2 sauce, 3 sugar, 4 vinegar, and 5 water (I also added some garlic tomato sauce); 8. Stir-fry the sauce in 7 with a little water starch; 9. Pour the fried sweet and sour sauce on the fried fish, and the sweet and sour fish is ready; because everyone has different taste preferences for saltiness, it is best to prepare the sweet and sour sauce in proportion in advance and put it in a small bowl. You can pour some of the sweet and sour sauce into the ribs when cooking, and then pour the remaining sweet and sour sauce into the ribs before cooking them and removing them from the pan, depending on the saltiness. This not only maintains the perfect ratio of sweet and sour sauce, but also allows you to adjust the saltiness.

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