Chinese culinary art is full of outlandish things, it is based on boiling, frying, steaming and so on. And one of dishes recommended today is sweet and sour grape fish.
Grape fish, as name suggests, is similar to grapes, and after seasoning, its taste is also sweet and sour. Of course, a piece of sweet fish cannot saturate taste and suppress fishy smell, so there is a fried salty flavor under the fish sauce. Sticky and crunchy, salty and sweet, it's a wonderful combination, and it's a good fish product.
One of white carp is widely used white carp, comparable to crucians and carps.
Firstly, this is fish processing:
Remove fish from scales, then cut open belly of fish, remove internal organs and clean them entirely.
Then cut off head of fish, and then carefully work along line of spine, dividing it into three parts, without tearing tail. Then cut off middle part because it has more fish bones, and then cut off fish bones on other two parts. The operation is shown in figure.
First, cut fish fillet five times lengthwise, and then cut with a knife at a 45-degree angle to make flower pieces. Do not damage fish skin during whole process and keep it intact.
When you raise your tail, flesh hangs down like grapes. Then put a spoonful of salt, a little cooking wine in basin and mix well with your hands.
Heat oil in a saucepan, wait until oil is hot, sprinkle dry starch on fish evenly to keep picture dry.
The oil is 50% hot, that is, when it is slightly steaming, slowly put fish into pan with fish tail, and put fish head on a piece for frying.
This process should be maintained over medium to low heat and sautéed slowly. The process will take about five minutes. After fish is fried to a golden color and hardens, it can be taken out and the oil checked.
Arrange plate as shown below.
The last thing is to cook sauce:
Pour a little oil into pan, pour in tomato sauce, fry a few times and add a spoonful of water. After water boils, add a large spoonful of white sugar, then half a spoonful of white vinegar and stir to dissolve white sugar. The amount of white sugar is indicated in upper right corner of the picture.
After boiling, add a spoonful of salt to dissolve it. After soup boils, feel for starch in water until soup is thick like a sauce. Then add half a teaspoon of hot vegetable oil and mix well to lighten sauce.
Lastly, pour sauce over fish.
Okay, this sweet and sour dish is ready. Have you learned it?