Sweet and Sour Fish practices

1. Wash the carp, put it on the chopping board, cut it in half in the middle with a knife, and draw oblique blocks on the front and back sides of the carp with a knife to facilitate the taste.

2. Wash the tomatoes and put them on the chopping board, chop them with a knife, also wash and chop the green peppers, peel the ginger, wash and chop them, and put them in a bowl or plate for later use. Then in a small bowl, add half a spoonful of dry starch, add a little water, wet it with chopsticks, add white sugar, white vinegar and tomato sauce, and stir them all into juice of fried ingredients.

3. In a small bowl filled with flour and dried starch, add a little water, wet it with chopsticks, add a little salt, then beat the eggs and mix them into batter.

4. Add salad oil to the wok, then put the eggplant with inclined blocks into a small basin and pour the prepared batter on the eggplant.

5. When the frying pan oil is 60% hot, put the carp covered with batter into the frying pan, fry it slowly on low heat, turn it over until the bottom is yellow, and fry it until both sides are golden. When the carp can be easily inserted with chopsticks, take out the eggplant with a shovel and put it on the plate.

6. Scoop out the excess oil in the pot and reserve it for frying other vegetables. Leave enough oil at the bottom of the pot. Put the cut ginger into the pot, stir-fry until it is yellow, pour in the cut green pepper, stir-fry the green pepper until it is fragrant, then pour the cut red pestle into the pot, stir-fry a few times, then pour in the juice of the prepared sugar and tomato sauce, sprinkle a little salt on the ingredients, stir-fry until the juice is basically dry, and scoop it up.

Exercise 2:

1, fish scales, gills, viscera and washing.

2. Cut a knife diagonally in the direction of the fish head with a knife, every 3 cm or so.

3. Evenly spread cooking wine, pepper and appropriate amount of salt on the fish body and abdominal cavity, add shredded onion and ginger slices, and marinate for 20 minutes.

4. Dice carrots and cut garlic into 5mm segments.

5. Add water to starch paste, rub it on the fish with your hands and wipe the wound.

6. Heat the oil in the pot. When it is 70% hot, grab the fish tail with one hand, and pour the oil on the cutting knife with the other hand until the fish is everted and shaped.

7. Put the fish in the pot and fry it on low heat until the fish is cooked.

8. Raise the oil temperature, fry the fish in the pot again, and put the fried skin into the plate.

9. Leave some oil in the pan and stir-fry the diced vegetables.

10. Stir-fry tomato sauce in a pot, pour in appropriate amount of boiling water, and add sugar, vinegar and salt.

1 1. After the sweet and sour juice is boiled, add appropriate amount of water starch and cook until it becomes thick. You can add some cooked oil to make the soup shiny.

12. Pour the sweet and sour juice evenly on the fish.