Sweet and Sour Fish practices

Ingredients: 1 fish sticks, 100g goo goo juice, 50g starch, and proper amount of peanut oil.

Accessories: 3g of salt, appropriate amount of spiced powder, 5g of onion and 3g of ginger.

Deal with the fish first and change the flower knife for later use.

2. Wrap the fish in salt and allspice powder, add shredded onion and ginger, and marinate for 20 minutes. After pickling, remove the onion and ginger, dry the water, spread starch on the surface and shake off the excess starch.

Third, put oil in the pot, according to the actual situation, as long as it can fry the whole body of the fish. Heat it to 70% heat, put the fish in the oil with the help of a colander, bend the fish tail and fry it, and then fry the fish head. In short, fish are curved.

Fourth, after the fish shape is fixed, put the whole fish in and fry for about 5 minutes.

5. Raise the oil temperature a little, and put the fried fish in before frying. This step will make the skin more brittle. Don't fry this step for too long, just half a minute. Take out the oil control device.

6. Add a little peanut oil to another pot, add shredded onion and ginger, stir-fry until the onion and ginger turn yellow, remove and discard, leaving only the oil with onion and ginger fragrance for later use.

7. Add goo goo juice, cook until bubbles appear, and fry for a while until the juice is slightly sticky.

Eight, pour the cooked goo goo juice on the fried fish, which is delicious without losing the hotel's big dish sweet and sour fish.