[More surplus every year] Super appetizing meal. Sweet and Sour Fish Nuggets

Overview

This is my first time to cook sweet and sour fish. Although it is getting late and dark, which is very annoying, but considering that this is my first time in my life, I might as well take a photo as a souvenir! I originally planned to make it whole, but unfortunately the fish weighed almost three kilograms, and the pot and plate were not big enough. I thought about cutting it into pieces. The taste is just as delicious. And when eating, each person can put a piece into his own bowl and enjoy it slowly, which is hygienic and convenient. Especially suitable to try when entertaining guests. In addition, the little fat girl likes corn and peas. As soon as she tasted them during the meal, she immediately wanted to take the plate as her own. I could only taste some symbolically, and the others were put into her mouth... However, I was still very happy. As long as the little fat girl likes it, my hard work is worth it!!

Tags

• hot dishes
• skills
• shandong cuisine
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• balsamic vinegar
• cooking wine
• corn kernels
• dry starch
• edible oil
• flour
• ginger
• light soy sauce
• onions
• peas
• silver carp
• white sugar
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 The fishmonger cleans the black membrane from the belly of the roughly processed silver carp, washes it clean, cuts the fish diagonally on both sides of the body several times, cuts it into several sections, drains the water, puts oil in the pot, and starts heating.

   

2. 2 Mix flour and dry starch with a small amount of water to form a slightly thicker paste. Coat the drained fish pieces with a layer of batter and drain off the excess.

   

3. 3 Put them into a pan with about 70% hot oil and fry them over slow heat.

   

4. 4 Increase the oil temperature and fry the fish pieces a second time until the surface is golden brown.

   

5. 5 Finely chop onions, ginger and garlic.

   

6. 6 Wash the corn and peas, and cut the carrots into small cubes and set aside.

   

7. 7 Leave a little oil at the bottom of the pot, add onion, ginger and garlic and stir-fry until fragrant.

   

8. 8 Add corn, peas and diced carrots and stir-fry.

   

9. 9 Mix cooking wine, balsamic vinegar, light soy sauce, salt and sugar into juice and stir evenly.

   

10. 10 Pour the prepared juice into the pot and bring to a boil.

    

11. 11 Add a small amount of starch to a little water to make wet starch, add it to the pot and stir to thicken the soup in the pot.

    

12. 12 Pour the collected soup over the fried fish pieces and serve. It tastes best when eaten hot!