Sweet and sour watercress fish

Overview

In Chinese tradition, fish is an essential part of New Year’s Eve dinner. Heralding "more than enough every year", this homemade sweet and sour watercress will appear on our family's dinner table every year.

Tags

• hot dishes
• carp
• douban
• garlic alone
• msg
• old ginger
• old soy sauce
• rapeseed oil
• rock sugar
• starch
• vinegar
• green onions
• salt

Ingredients

Steps

1. 1 The best choice for carp is about 2 pounds, which is easy to fry

   

2. 2 Cut the head and tail of the carp with a flat knife to remove the tendons to reduce the fishy smell.

   

3. 3 Change carp into flower knife every 1.5 cm

   

4. 4 Then change the knife diagonally, do not cut through the fish body, and divide the fish meat into 3*1.5 cuboids. Then spread the soy sauce, salt and starch over the fish body and marinate it for 20 minutes

   

5. 5 Pour rapeseed oil into the wok and cook until cooked through, then turn off the heat and let cool for a while.

   

6. 6 Use a kitchen utensil to hook the fish tail, fry the fish head until golden brown, and continue to use the kitchen utensil to pour hot oil over the fish body. Use medium heat at this time.

   

7. 7 Change to low heat and continue to fry the whole fish in the oil until crispy.

   

8. 8 Remove the whole fish and plate it

   

9. 9 Chop onion, garlic and ginger

   

10. 10 After frying the fish in the pot, pour out the excess oil, leaving a small amount of oil. Boil the rock sugar and add half of the ginger, garlic, and chopped green onion. Sauté until fragrant.

    

11. 11 Mix vinegar, salt, monosodium glutamate, starch, dark soy sauce and water evenly and set aside

    

12. 12 Add the bean paste and continue to stir-fry until fragrant, then pour in the mixture to reduce the juice.

    

13. 13 Pour it over the plated fish and serve