㊙️Zero failure💯Success❗️Sweet and sour fish that is so delicious that it is crispy on the outside and tender on the inside
Overview
Eight years ago, I ate sweet and sour fish for the first time on Jianguo Road in Xuzhou. At that time, I thought it was the most delicious fish. It was deeply engraved in my mind and I always wanted to try it, but I couldn’t make a reasonable ratio of sweet and sour sauce. Now with Xiaoshi Kiln and sweet and sour sauce, I can easily make sweet and sour fish that is even more delicious than in a restaurant.
Tags
Ingredients
Steps
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Clean the fish, remove its internal organs, and cut vertically every 2 finger widths without cutting to the bottom.
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Then lay the knife flat and cut horizontally.
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Open the fish skin and make two cuts.
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Prepare ingredients.
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Put 4 tablespoons of cooking wine on the fish body, spread evenly on one side and marinate for about 15 minutes. Mince the garlic and evenly apply a layer of dry starch to lock in the moisture of the fish body.
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Put about 80 grams of cornstarch in the container, add water to adjust the starch, stir it up with a spoon to make it fluid, and then hang it with water starch. Remember to hang the fish head down evenly.
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Pour some more cooking oil into the pot. The oil temperature is 60% to 70% hot. Lift the fish tail with your left hand and put the fish body into the oil pan (㊙️shape the fish body). Use a large spoon to scoop oil over the fish body with your right hand.
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When the fish body is set, put the entire body of the fish into the oil pan and fry until golden brown.
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Put 3 tablespoons of cooking oil in the pot and stir-fry minced garlic until fragrant.
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Put 3 bottles of Xiaoshiyao sweet and sour sauce and stir-fry until fragrant.
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Heat until bubbling, add water starch to thicken the sauce, until the sweet and sour sauce becomes a little thick, pour it over the fish.
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Finished product picture.
