Teach you the tips of making sweet and sour crucian carp at home, the taste is sweet and sour, the skin is crispy and the meat is fresh, and it is as good as the chef

Today I will share a recipe for crucian carp, sweet and sour fish is a very popular recipe for crucian carp, and it is a main dish for festive family dinners. Today I will teach you the tips of making sweet and sour crucian carp at home, the dishes made are sweet and sour, the skin is crispy and the meat is fresh, so that your appetite will be great, as long as you remember the seasoning ratio, the dishes you make are as good as the chef, carp, yellow croaker, etc., many fish can be made with this method, and the following methods are shared:

【Sweet and sour crucian carp】1 crucian carp, 1 coriander, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 teaspoon white pepper, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons tomato paste, 5 tablespoons water, appropriate amount of starch,

Steps:

1. Use fresh crucian carp. Crucian carp scrape off the scales, and then remove the gills and internal organs, a layer of black membrane in the belly of the fish should be removed, the black membrane in the belly of the fish is more fishy, and it should be removed, otherwise, the fishy smell will be heavy. After washing the fish, wipe off the moisture from the surface.

2. Cut the two sides of the fish horizontally into a few knives, deep to the bone, so that the crucian carp can better absorb the flavor.

3. Evenly spread a little salt, white pepper and cooking wine on both sides of the crucian carp, put the green onion and ginger slices, and marinate for 10 minutes.

4. When the time is up, pick out the green onion and ginger slices, and then evenly coat the two sides of the yellow croaker and the knife edge with a layer of dry starch.

5. Add oil to the pot and heat it, fry the yellow croaker on both sides, first fry the fish on both sides until it is set, remove it, raise the oil temperature, and then fry the fish again, fry the yellow croaker until the surface is a layer of hard shell, the color is golden, and drain the oil. Place the fried fish on a fish plate and set aside. Fry the fish twice, fry the fish first, and then re-fry at high temperature to force out the excess oil, which can make the surface of the crucian carp more crispy.

6. Pour out the oil for frying the fish in the pot, leave a little base oil, add the green onion and ginger slices, fry until the green onion and ginger slices turn red, and do not clip out the green onion and ginger slices.

7. Add tomato sauce and stir-fry over low heat to bring out the sour taste, add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of tomato paste, 5 tablespoons of water, stir well, then pour in an appropriate amount of water starch to thicken, heat until the soup becomes viscous, turn off the heat, and the sweet and sour sauce will be boiled.

8. Pour the boiled sweet and sour sauce on the fried crucian carp, sprinkle with coriander, and a plate of sweet and sour crucian carp with full color and flavor is ready.

Tips: Remember the 12345 ratio of sweet and sour sauce: 1 part cooking wine, 2 parts light soy sauce, 3 parts sugar, 4 parts tomato paste, 5 parts water.

The crucian carp is marinated first, which can remove the fishy smell, and then fried twice, the fried fish is set first, and then re-fried at high temperature to force out the excess oil, which can make the skin of the fish more crispy.