Today, I want to share the common practices of sweet and sour fish. The method is simple, but the success rate is high and the taste is quite good.
The common practice of sweet and sour carp;
1, a fresh carp weighing about 2 kg, let the store help slaughter it and wash it carefully at home. Mainly to remove the residual viscera and black film in the cheeks and stomach, and remove most of these fishy smells. A little care can remove the fishing line. I was lazy and didn't go.
In fact, there are many kinds of sweet and sour fish, and it is more appropriate to choose fresh and fleshy fish. The live fish in the north are generally carp and grass carp. When they were sold out, I bought carp.
2, carp flower knife, belly stuffed with thick ginger, a onion knot. This flower knife must be deep enough to cut forward after the fishbone. Depending on the size of the fish, you can play three or four flower knives on each side.
3, pour some cooking wine all over the body, and fry for a while to take away the fishy smell.
4. Mix a sweet and sour juice for later use. I have two commonly used ratios of sweet and sour juice:
(1) The simplest sweet and sour home cooking method: sweet and sour 1: 1. This ratio is sweet and sour, sweet and sour, palatable, a little sweet, and most people like it. This ratio is suitable for all kinds of sweet and sour dishes and cold dishes.
② Classic 5432 1. That is, water: vinegar: sugar: soy sauce: cooking wine =5:4:3:2: 1, and then add a little starch and mix well. This is a classic and versatile ratio of sweet and sour juice for sweet and sour dishes, suitable for all kinds of sweet and sour dishes, with moderate sweetness and sourness.
The second ratio was used today. Because ketchup is added later, it is slightly sour. If you like a sweeter taste, you can appropriately increase the proportion of sugar, that is, sweet and sour 1: 1, that is, 5442 1.
Pat the garlic cloves loosely and chop them into garlic paste for later use.
5, two eggs, the right amount of flour and starch, add a little water as appropriate, and make a thick batter. Spread the batter evenly on the fish, paying attention to the inside of the knife edge. Hanging the egg batter on the fish is to lock the water in the fish and keep the fish soft and crisp; Second, the color will be more golden and beautiful.
6, the oil pan is burned to 60% to 70% heat. First pick up the fish tail, scoop up the hot oil with a spoon and pour it on the fish, let the flower knife cover it, and then slowly fry the fish in the oil pan. In this process, hot oil is continuously scooped up and poured on all parts of the fish to make the fish heated evenly. Fry the fish with low fire until the fish is cooked and golden, and take out the oil control.
7, another pot, put a little base oil, add garlic stir-fry, pour a spoonful of tomato sauce, stir-fry until thick, pour the prepared sweet and sour juice, cook until thick and foaming, turn off the heat.
8. Pour the cooked sweet and sour juice on the fish.
The classic and delicious sweet and sour carp is on the table. Sweet and sour, crispy and tender, without the earthy smell of carp. Make sweet and sour fish according to this method to ensure that adults and children love it. Please try it quickly!