Recipe: The most delicious Su-style eating method of grass carp

Home Cooking Recipe: The most delicious Su-style eating method of grass carp

Notes:

The fish is also called smoked fish. In the south of the Yangtze River, there are many fish and rice towns. Many people in Suzhou love to eat fish. Especially, they like to eat fish, dinner, reunion dinner, family gatherings, and when a fish is fried. The red oil popping fish noodles is also the best choice for old Suzhou. The fish is easy to understand. It is the fried grass carp but it is not so simple to marinate. The thickness of the fish and the proportion of the sauce are all plain. Unexpected grass carp has made a stunning taste. It is fried into a crispy fish fillet. It is soaked in sauce and filled with juice. The skin is crispy, the meat is fresh and light, salty, slightly Sweet and sour, really delicious, can’t stop

Ingredients:

Steps:

  1. Home Cooking Recipe: The grass carp cuts off the black film in the fish belly and washes it, and cuts it into a 1.5-2 cm thick fish fillet perpendicular to the fish back.

    The grass carp cuts off the black film in the fish belly and washes it, and cuts it into a 1.5-2 cm thick fish fillet perpendicular to the fish back.

  2. Home Cooking Recipe: Add 1 scoop of cooking wine to the fish fillet, 1 scoop of soy sauce, ginger, stir-fry onion and a little salt and marinate for 15 minutes.

    Add 1 scoop of cooking wine to the fish fillet, 1 scoop of soy sauce, ginger, stir-fry onion and a little salt and marinate for 15 minutes.

  3. Home Cooking Recipe: Put the sugar in the sauce, vinegar, soy sauce, soy sauce, cooking wine, a little salt in a small bowl.

    Put the sugar in the sauce, vinegar, soy sauce, soy sauce, cooking wine, a little salt in a small bowl.

  4. Home Cooking Recipe: Pour pure water into the pot, add the octagonal, boil the cinnamon, pour the prepared sauce, boil it again, add the pepper to turn off the fire.

    Pour pure water into the pot, add the octagonal, boil the cinnamon, pour the prepared sauce, boil it again, add the pepper to turn off the fire.

  5. Home Cooking Recipe: Put the prepared sauce in the basin and let it cool.

    Put the prepared sauce in the basin and let it cool.

  6. Home Cooking Recipe: When the edible oil is burnt to 50% heat, put the fish pieces into the pot. The fish is not fragile and should not be frequently flipped. When it is fried, it will be drained.

    When the edible oil is burnt to 50% heat, put the fish pieces into the pot. The fish is not fragile and should not be frequently flipped. When it is fried, it will be drained.

  7. Home Cooking Recipe: The oil in the pot is again burned to 70% heat, and the fish pieces that have been fried once are placed in a pot and fried to golden crisp.

    The oil in the pot is again burned to 70% heat, and the fish pieces that have been fried once are placed in a pot and fried to golden crisp.

  8. Home Cooking Recipe: After the fried fish is fished out, put it in a cool sauce and simmer it for a while, then the soup can be soaked.

    After the fried fish is fished out, put it in a cool sauce and simmer it for a while, then the soup can be soaked.

  9. Home Cooking Recipe: Do you want a bite?

    Do you want a bite?

Tips:

1. When the grass carp is cut, the thickness of 1.5-2CM is most suitable. It is too thick to be blown out. If it is too thin, it will be too dry. 2, the fish to be fried to be better to eat, the first is to fry, the second is fried crisp, fried twice better. 3, Su style of this dish, sweet is also a big feature, the amount of sugar in the sauce is not to be suspected, I have tried this amount just right, if you do not love sweet, reduce it appropriately.


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