Sweet and sour fish has a sweet and sour taste and is very popular among diners. If you can learn this dish, family dinners, friends gatherings, and big dinners will surely win the praise of everyone. There is no sugar or vinegar in sweet and sour fish. I like to call sweet and sour taste sweet and sour. I love you so much that you can't control it. The spray can be retired. There are two technical difficulties in making it at home: 1. Fish skin Stereotype. Frying fish at home usually doesn't pour a large pot of oil at once, but it's hard to get even heat. Therefore, the fish skin should first be thinned with a thin layer of dry starch. After entering the oil pan, use a spoon to keep the oil in the place where the fish body is not exposed to oil. Although it is troublesome, it can basically achieve the whole pot oil production effect. 2, the design of sweet and sour sauce: This is my own super easy to use and will not fail the sweet and sour sauce. Traditional sweet and sour sauce with ketchup and sugar, vinegar and juice, the proportion of vinegar is not good, there will be a stimulating taste. Thai sweet and spicy sauce is a mixture of sweet, salty, sour and spicy flavors. Adding tomato sauce and sugar to sweet and sour sauce adds some compound flavor. It is more delicious than traditional sweet and sour sauce, and the color is better. With these two technical guarantees, I am afraid that I can't make a perfect sweet and sour fish? ------------//There is a kitchen friend who responds to the fish with a heavier taste. You can use the ginger and cooking wine to pickle the fish for 10 minutes before proceeding to the next step. ------------//Like a crispy taste, you can blow the fish and pour it directly with the juice. According to the recipe method, it is a scheme that is more interesting. Please feel free to do so. Other sweet and sour vinegar made with this sweet and sour sauce https://www.xiachufang.com/recipe/101767982/sweet yoghurt https://www.xiachufang.com/recipe/101760986/
Dispose of the fish and use a kitchen towel to absorb the surface moisture.
Cut the knife on the fish and cut it as far as possible but don't cut it.
The fish is covered with starch and the fish is picked up to shake off the excess starch. Only leave a thin layer, so the fish skin must be dried in the previous step.
The oil is hot and the amount of oil is slightly more than usual. Slide the fish into the oil and fry until golden on both sides. Be sure to wait for one side to shape and then turn the other side. If you can't get the oil, you can tilt the wok slightly and use the spoon to pour the oil on the fish.
Both sides are fried and put on the kitchen paper towel to absorb oil.
Leave only a little base oil in the pot and stir-fry in tomato sauce, Thai sweet chili sauce and white sugar. The ratio is 2:2:1.
Stir-fry (as shown in the figure) plus a small bowl of water.
Boil the boiled water and season with salt. Put the fish in the pan and continue to cook.
Sprinkle the juice continuously with the spoon on the place where the fish body is not exposed to the soup, so that you do not need to turn the fish over to prevent damage to the shape. The soup can be tilted when it is dry.
The soup received a sticky turn off the fire. Ketchup sweet and spicy sauce and white sugar have a sticky effect, so there is no need to thicken.
This value is simply a burst.
Sharing a photo of a small trick, pouring the soup on the surface of the fish will make the finished product look more appetizing.
The two seasonings used, Lee Kum Kee Thai Sweet Spicy Sauce and Heinz Ketchup.