Sweet and sour black fish diced

Overview

My mother-in-law loves to eat fish. After bringing her in, she has been cooking fish for her at least three times a week. There are many ways to steam and stew, so I wanted to give it a different flavor to give her more flavor. Today I bought a wild snakehead fish with relatively few spines, so I used it to make a sweet and sour fish. My mother-in-law said it was delicious and I ate a lot

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• blackfish
• rice wine
• sugar
• water starch
• zhejiang vinegar
• ketchup
• minced garlic
• minced green onion
• pepper
• salt

Ingredients

Steps

1. 1 Remove the bones from the black fish and take out two pieces of meat

   

2. 2 Cut the fish into cubes, add salt, pepper, and appropriate amount of rice wine, mix well and marinate for 5 minutes

   

3. 3 Put the marinated diced fish into a plastic bag, add dry starch, hold the mouth of the bag and shake it, so that the dry starch can be evenly coated. This method is simple and evenly coated.

   

4. 4 Heat the oil to 70%, put it in the pan and fry quickly until the surface is golden brown. It is best to fry twice until golden brown, so that the outside is charred and the inside is tender, and there is less water loss.

   

5. 5 Set aside the fried diced fish.

   

6. 6 Put a small amount of oil in the pot and sauté the minced onions and ginger, then add the sugar

   

7. 7 Add Zhejiang vinegar. I like to use this vinegar when making sweet and sour dishes. It has a bit of fruity aroma and tastes good

   

8. 8 Add some tomato paste and stir-fry until red

   

9. 9 Add a small amount of water starch to thicken the gravy

   

10. 10 Pour in fried diced fish

    

11. 11 Stir-fry until the sweet and sour sauce coats the diced fish and it is ready to serve.