Home cooking|Don't use tomato sauce to make a sweet and sour fish cube

Using tomato sauce to make sweet and sour loin, sweet and sour fish pieces believe to be the choice of many mothers, even if a sweet and sour fish piece is a banquet or dinner, it is also noodles (ಡωಡ) hiahiahia when served on the table, but what if you run out of tomato sauce at home? Don't worry, the sweet and sour tenderloin and sweet and sour fish pieces made by the traditional method are also sweet and sour, delicious and tempting! Today, if you have Qingjiang fish at home, use it! 1⃣ If you like to use grass carp or other fish, you can just use home-cooked food if you like it! 2⃣ The ratio of sweet and sour sauce is not absolute, because the acidity of vinegar will be different depending on the brand, so you can adjust it according to your personal taste, and adjust it to your favorite sweet and sour mouth. 3⃣ The batter is flour: mung bean starch 1:14⃣ must be fried again

Ingredients

Qingjiangfishfillet 300 g

Pickledfish

Salt 2 g

mincedginger 5 g

cookingwine 1 spoon

greenonionandgingerwater 2 spoons

whitepepper 1 teaspoon

sweetandsoursauce

Soysauce 2 spoons

Balsamicvinegarorricevinegar 3 spoons

Sugar 4 spoons

Waterstarch 2 spoons

water 1 plate

Hangingpaste

Flour 1~2 spoons

Mungbeanstarch 1~2 scoops

garnish

Cookedsesameseeds alittle

Cooking Instructions

1âƒ£ Prepare a bowl of green onion and ginger water in advance, the ratio of green onion and ginger is 1:1
2âƒ£, and the fish pieces are Qingjiang fish without thorns, wash and use kitchen paper to absorb the water, first put salt + minced ginger + cooking wine + white pepper and mix evenly, then add two spoons of green onion and ginger water prepared in advance, grasp well and marinate for about half an hour.
3âƒ£ Prepare another bowl of sweet and sour sauce: three spoons of balsamic vinegar or rice vinegar + two spoons of soy sauce + four spoons of sugar + two spoons of water starch [you can also add a dish of water according to the amount of fish]
Add the ratio of flour and starch to the marinated fish pieces at a ratio of 1:1, mix well with your hands, and add a little cooking oil to grasp it again.
!ï¸ Because the number of diners in each family is different, the amount of fish is not the same, so it is a spoonful of flour and a spoonful of starch to be added, grasp well, if the paste is not enough, then a spoonful of flour and a spoonful of starch are added, grasp well, hang the paste, and finally add a little cooking oil to grasp evenly.
â¬†ï¸ Hang the big picture effect of the paste.
Pour half a pot of oil into a pot and bring to a boil until it is 50% hot.
Put the fish pieces into the oil pan one by one, do not turn them first, and wait for the fish pieces to set.
Fry until the fish pieces float up automatically, and then push the fish pieces so that the fish pieces do not stick to each other and appear golden brown.
When the oil temperature rises again to seven or eight percent hot, pour in the fish pieces and fry them again to turn golden brown completely.
Take out the fish pieces to control the oil, and the golden fish pieces are charred and crispy on the outside, and let them cool slightly.
Pour out the oil from the pan, there will still be a little base oil left in the pan, heat it and pour in the sweet and sour sauce prepared in step 1.
Cook until the fish eyes bubble and pour in the fried fish pieces.
Stir the pan so that the sweet and sour sauce evenly wraps each piece of fish, then sprinkle a little cooked sesame seeds and remove from the pan.
The outside is burnt and the inside is tender, the color is golden and sweet, sour and delicious!