Home-cooked pot wrapped fish, crispy on the outside and tender on the inside, not greasy to eat, children's favorite!

Today I will share a delicious fish that is crispy on the outside and tender on the inside-"Home-cooked Pot Wrapped Fish".

Materials

Ingredients: a dragon fish

Ingredients: 1 egg, 3 tablespoons of potato starch, appropriate amount of carrots, appropriate amount of onion

Seasoning: Appropriate amount of pepper, appropriate amount of salt, appropriate amount of ginger powder, 5 pieces of rock sugar, 2 tablespoons of tomato paste, 2 tablespoons of vinegar, 1 tablespoon of soy sauce

Longli fish aliases: dragon fish, dragon hair, ox tongue, sole, sole, sole, pedal fish, toldfish, sole, sole, semi-smooth tongue sole

Contraindications: Patients with bleeding disorders should not eat more. Patients with cirrhosis should not eat.

Suitable for people: It can be eaten by the general population.

The practice of home-cooked pot wrapped fish

1. Clean the fresh aquarto and cut it diagonally into large thin fillets. The dragon fish used today is because the dragon fish has no spines, which is more suitable for children or the elderly. Of course, grass carp can also be used, and after removing the large spines, the fish is fillet into fillet.

2. When the small point comes, pour egg whites, salt and pepper into the bowl with the fillet, and do not add water. Then the fillets are mixed evenly and let stand for 10 minutes to marinate. Add 2 tablespoons of starch and mix well again until the fish fillets are evenly starched.

3. Take 1 small bowl, add 5 rock sugar, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 2 tablespoons of tomato paste, 1 tablespoon of cornstarch and an appropriate amount of water, stir well and set aside. Do your work well in advance and don't rush for a while.

4. Heat the oil in the pot, the amount of oil is more, and the oil will be burned to 7 into heat, which is when the oil smoke can be clearly seen at the beginning. Turn the heat to medium, use chopsticks to put in the marinated fish fillets one by one, experienced chefs generally grab a handful of fish fillets and stick them to the oil noodles piece by piece, novices still use chopsticks to use chopsticks safely. Don't let too many fillets at a time to prevent the fillets from sticking. Don't touch the fillet after it's in the pot, it will float up after it sets itself. Fry all the fillets until golden brown, drain and remove.

5. After frying for the first time, turn on the high heat to heat the oil again, and pour all the fried fish fillets into the oil pan for re-frying. Re-frying will make the fillets crispier and more beautiful in color. The re-frying time should not be long, as long as the oil temperature is hot enough, ten seconds is enough.

6. After frying the fillet, pour out the hot oil and leave some base oil. Stir-fry the carrot slices and onion cubes, pour in the seasoned sauce and bring to a boil over high heat to reduce the soup until it is thick.

7. After the soup is sticky, turn off the heat, immediately pour the fried fish fillets into the pot and stir the juice evenly, and then it can be out of the pot.

Tips:

1. The fish fillet is crispy on the outside and tender on the inside, and the key points are 1: add egg whites and starch to the paste, do not add water, 2. The oil temperature should be high, 3. The juice should be stirred quickly, and it should not be soft.

2. Both dragon carp and grass carp can be used for fish, depending on how everyone tastes.

3. The sauce can be adjusted appropriately according to your own preferences, add more sugar to the sweet taste, and add more vinegar to the sour taste.