Langzhong traditional feast fish douban score

Sweet and sour fish is a common home-cooked dish, and it is essential for Chinese New Year holidays, weddings, promotions and other festive days. Fish has auspicious meaning for more than a year. Sweet and sour fish is very simple. It tastes sweet and sour, tender outside and tender inside, with delicious meat and no fishy smell. It's appetizing. Adults and children basically like it.

Ingredients: 1 crucian carp weighing above 0 kg to 2 kg +0.

Ingredients: ginger and onion, 2 tomatoes and 2 eggs; White vinegar, sugar, cooking wine, soy sauce, raw flour, salt, rapeseed oil.

Step 1: Preliminary treatment of fish

Carassius auratus changing knives: wash the bought fish and remove gills, scales, internal organs, intestines and so on. Especially the black film in the belly of fish must be scraped clean. This film has a strong fishy smell and should be washed with clean water. Change the oblique knife from the fish head and cross the incision. The density is higher and the incision is as deep as possible. By the way, shred ginger and chopped green onion, and set aside separately.

Pickled crucian carp: put the fish in a bowl, add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, and add half a spoonful of salt to melt. Rub the whole fish body with shredded ginger dipped in juice and rub the belly several times. Finally, put the shredded ginger in your stomach. Seal it with plastic wrap and put it in the refrigerator for curing 15 minutes.

Step 2: fry the crucian carp.

Carassius auratus hanging paste: prepare two bowls, one bowl contains eggs, only the egg white is left, and the other bowl is added with 2 handfuls of raw flour. After the fish is salted, pour out the blood, and use kitchen absorbent paper to absorb the blood on the surface of the fish. Dip shredded ginger in egg white and smear it on the fish, including the place where the knife is changed. Roll the fish in flour, so that the whole fish is covered with a layer of raw flour (including the inside of the incision)

Frying: after washing the pot, boil the water in the dry pot and put more oil. Turn on medium heat, turn off the heat after the oil boils, and let it stand for a while until the oil level does not roll. Lift the fish tail by hand, fry the fish head and body, let the fish fry quietly, don't sway, and take it out and drain it after the two sides are completely shaped.

The second bombing was changed to a big fire, and it was changed to a medium fire when it rolled. Fry the fish again for about 1 min, then cook the fish thoroughly, and then take it out and drain it.

Step 3: Sweet and sour fish into dishes.

Cut the tomatoes with a cross knife, pour in boiling water and tear off the skin. Dig out the seeds in the middle, dice the pulp, chop it into mud and put it in a bowl. Leave a little oil in the pot and turn to medium heat. When there is smoke, stir-fry shredded ginger in a pot, pour in tomato sauce, stir-fry over high fire to get juice, add 1 tablespoon white sugar, 2 tablespoons white vinegar and appropriate amount of boiling water, and mix well. After boiling, add a little cornstarch to thicken. Cook on high fire for 5 minutes, and the sauce will thicken. Pour the sauce on the fried fish while it is hot, and the sweet and sour fish is finished. Finally, sprinkle a little chopped green onion to taste.