Make sweet and sour fish, remember not to add sugar and vinegar first, many people do it wrong - How To Cook Delicious Meal

When making sweet and sour fish, many people directly add sugar and vinegar to fry them. In fact, that method is wrong. Today, I will share with you the best way to make sweet and sour fish. The sweet and sour fish is especially delicious. It is more tender than the sweet and sour fish made in restaurants.

First of all, we need to prepare a fresh grass carp. After the grass carp is broken, wash it with running water to remove all the blood and black foam in the belly of the fish. Clean it. The layer of black foam in the belly of the fish is the main source of the fishy smell, so we must clean it.

Clean it like this, then put it on the chopping board, prepare a larger piece of dust-free paper, and put the fish on the fish. Dry it with water. After drying one side, turn it over and wipe the other side. Wipe every part of the fish, especially the water in the belly of the fish. Take a look at our current fish.

It is very clean. Now, let's deal with the fish . Cut the head and tail of the fish with a hard knife, and then close to the head of the fish. We can see that there is a small white spot. This is the fishy line of grass carp. Pull it out slowly and tap it lightly with your hands . This can quickly pull the fishy line out without breaking it. 

Now let's take a look. The fishy line is completely taken out, and there is no fishy line broken. Below Prepare a pair of scissors to cut off the fishy fish, especially the tail of the fish, we will also cut it off. After all the processing is done, we will first cut off the head of the fish . Don't cut the section too thick, about 3 cm or so is enough, which is also convenient for our next operation. 

Put the remaining fish tail and fish head together, and then cut the fish into small pieces. After it's ready, add it to a larger bowl for later use. Next, prepare a piece of peeled ginger, cut it into thin slices, then change the knife and cut it into shredded ginger. After all cut, pour it into a bowl for later use, and prepare a handful of shallots and cut it into sections. All After cutting it, put it together with the shredded ginger.

Next, add a small bowl of water to the onion segments, and then use the rolling pin borrowed from my sister-in-law to squeeze the juice out of the onion and ginger to stimulate the fragrance of the onion and ginger. 

Press it like this, then put the onion and ginger water. Pour it into the fish pieces, marinate the fish pieces with onion and ginger water, then grab the fish pieces and mix them evenly, so that each piece of fish pieces is covered with the onion and ginger juice, so that the marinated fish pieces are very tender and taste special.

After all the fragrant fish pieces are caught and mixed evenly, marinate it for about half an hour. Next, prepare a small bowl, crack two hen eggs, add a few drops of cooking wine to remove the fishy smell, then use chopsticks to break up the eggs and beat them evenly. Beat the eggs into egg liquid and stir. 

When the eggs are stirred, they will be stirred in the direction of the sun going down, and the stirring will be more even. Stir until the hard chopsticks can't pick it up.

Now our fish pieces are marinated, stir them a bit, stir them evenly, and then put all the onion and ginger inside. Pick it out because the fish pieces have the taste of onion and ginger juice, so I don't need them here, then pour the eggs into the fish pieces and use chopsticks Stir it evenly so that each piece of fish is covered with egg liquid. 

This is also a very critical step. After the fish pieces are all mixed evenly, pour out the excess egg liquid. If the egg liquid is not enough, you can add more and then add two spoons of flour to the bowl. After the flour is added, we mix it evenly with our hands, so that each piece of fish is covered with flour, so we need to grab and mix for a while here, just grab and mix the fish pieces like our hands.

Next, prepare a beautiful small bowl Add a little more tomato sauce to the small bowl, then add 1 tablespoon of soy sauce, 1 teaspoon of edible salt, 1 teaspoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of vinegar, and 2 tablespoons of white sugar, then stir it well with a spoon , let all the seasonings stir and dissolve. Put a plate for later use, then add a little more rapeseed oil to the pot, heat the oil until hard chopsticks form small bubbles, then put the marinated fish into the pot one by one, turn on a low heat and fry slowly

We will slowly fry the fish pieces until the fish pieces are thoroughly fried. When frying the fish pieces, we need to keep flipping them with chopsticks to prevent the fish pieces from sticking to the pan. The fish pieces are fried in the pan for about 2 minutes. Left and right, fry the fish pieces until golden brown like this, then use a slotted spoon to control the oil and remove it. Put it in a large bowl so you can use it later. 

Next, heat the oil in the pan to 120 degrees, and then fry the fish pieces again. The vinegar fish is particularly fragrant and crispy on the outside and tender on the inside. It is also very delicious when fried. The complicated time should not be too long. Just fry the fish pieces until both sides are golden brown. It’s almost like this.

If you continue to fry, the meat of the fish will not be so good. Its fresh and tender. After frying, pour it directly into the colander and spray with oil. Wow, it’s so fragrant. Next, add a small amount of rapeseed oil to the pot. After the oil is hot, put the prepared sauce into the pot. At this time, we will start Stir fry the soup in the pot on high heat until it thickens. 

It is almost enough to turn the big bubbles into small bubbles. At this time, quickly put the fish pieces into the pot and stir fry. It is really fragrant, so that every piece of fish is fully covered. Table tomato sauce, stir-fry the fish pieces for about ten seconds after they are placed in the pot, stir-fry them evenly, and let all the sauces merge into the fish pieces. 

It’s almost like this. The fish pieces are golden brown, and then sprinkle with white sesame seeds to enhance the fragrance Quickly stir fry it evenly, and it's almost ready to serve. Wow, it's really fragrant. Then turn off the heat and put it in a bowl, and you can enjoy it beautifully. 

A sweet and sour fish that is crispy on the outside and tender on the inside is done like this. The fish pieces made are very fresh and tender. The sweet and sour fish made according to my method is crispy on the outside and tender on the inside, and the meat inside is very tender and delicious. It is more fragrant than the ones made in restaurants.