How do you make sweet and sour fish delicious? It's so ingenious, it's easy to learn and delicious, and it's super delicious

Sweet and sour fish is a common dish in the recipe, the method is simple, and everyone likes to eat it. The color is golden, the outside is charred and the inside is tender, fresh and tender, sweet and sour, and the outside is charred and the inside is tender.

Today I will share with you a home-cooked version of the sweet and sour fish method.

Let's take a look at the production process!

1. First of all, we clean the fish that we bought and killed, at the head and tail of the fish, draw a knife each, gently pat the body of the fish, and pull out the fishy line. Then make a knife on both sides of the fish, being careful not to cut through, this will make it more flavorful. Scratch one side, then the other.

2. Then cut the green onion into slices and put it on the plate, and the ginger into slices and put it on the plate, pour in the cooking wine, pepper and salt and mix evenly.

Put the fish into a basin, then spread the seasoning evenly on the body, grasp and mix evenly, and finally put the green onion and ginger into the belly of the fish and marinate for 10 minutes to remove the fish.

3. Pat the garlic flat, chop it and set aside. Cut the ginger into thin strips, take out the heart of the green onion, cut it into thin strips, soak the dried red pepper until soft, take the seeds and cut them into thin strips, add a little water to soak them for a while.

4. Next, adjust the sweet and sour sauce, add 1 gram of salt, 30 grams of sugar to the bowl, and then add 20 grams of white vinegar to dissolve, stir well.

Crack an egg in a bowl, add 2 tablespoons of starch, 2 tablespoons of flour, add a little water, and stir into a paste, the kind that is brushed.

Then take out the contents of the fish's belly, squeeze the water off the fish with your hands, and then smear the fish with dry starch, and the fish is smeared with dry starch, which is not easy to get rid of the batter, and then evenly spread the batter on the fish.

5. Pour cooking oil into the pot and start frying the fish, turn to medium and low heat when the oil temperature is heated to 5, fry the fish, fry the fish head first, fry it at the same time, keep pouring the oil on the fish with a spoon, and then slowly put the fish in the oil pot after the fish head is fried until it changes color, be careful not to deform the fish.

Use a spoon to pour hot oil over the head, tail and leaking body, but do not turn over the body to avoid affecting the shape. It takes about 7 to 8 minutes to fry until golden brown and the fish is oil-controlled.

6. Then make sweet and sour sauce, leave a little oil in the pot, pour in minced garlic and tomato paste, stir-fry evenly, pour in the sweet and sour sauce just mixed, stir constantly, stir until the sugar melts. After the juice boils, add some water starch and continue to stir until the soup is bubbly.

7. Then pour the soup evenly over the fish, then sprinkle the chopped green onion and red pepper around the fish, and sprinkle some white sesame seeds and chopped green onion on the body.

Well, our sweet and sour carp is ready, sweet and sour, charred on the outside and tender on the inside, and it is very delicious with rice.