Sweet and sour crispy fish, the requirements for the variety of fish are not high, "four major fish" can go into battle. Moreover, this food is available all over the country, but the ingredients are different, the practices are different, the tastes are different, but the changes are all the same, the sweet and sour is the common feature.
Sugar, vinegar and water are adjusted to a ratio of 2:1:2
Flour, starch and water
Remove the fish from the scales, simmer, clean the net, and cut a knife at 1 cm below the fish.
Cut another knife at the end of the fish
At the incision under the armpit, there is a white point, that is, the head of the fish and the squat line, pinching the head of the squat line, pat the fish body, and it is easy to pull out the sputum line.
Cut the peony flower knife on the two sides of the fish by 2.5 cm. The cutting method is to cut the depth of 1 cm first and then cut 2 cm.
Chopped fish are marinated in soy sauce, salt, cooking wine, and pepper.
a paste of starch and flour, evenly spread on marinated fish
The oil is burned to 70% heat, and the fish tail is lifted.
Then use a spoonful of oyster sauce to pour on the fish. When the batter is solidified, slowly put the fish into the oil pan and fry the fish.
When the oil is hot to 80%, the fish will be fried up to
Sprinkle the fish on the fish with a spoon and fry until crispy.
Leave a little oil in the wok and add chopped green onion, ginger and minced garlic.
Pour in the juice
Add a little wet starch to thicken the juice
Put the pot on the fish
When you fish, you need to master the temperature of the oil. If it is cold, it will not be colored. If it is too hot, it will not be cooked in the outer coke. It must be re-fried once and the fish can be crispy.