Sweet and Sour Fish Fillet

Overview

This is a sweet and sour fish. In order to avoid having bones, I only selected the thickest part of the fish without bones, and removed all the bones and bones. In order to avoid thick and large pieces of meat that would not be tasty, I cut them with cross-cut knives. This way, it is delicious, easy to eat, and suitable for all ages.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• grass carp meat
• heinz ketchup
• onions
• rice wine
• sugar
• white vinegar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Slaughter and clean the grass carp, remove the bones and spines, and cut off the belly part, leaving only the thick part

   

2. 2 Cut off a section and make it into a fish fillet, cut it crosswise but don’t cut it through

   

3. 3 No matter how hard you cut with the knife at an angle, you still can’t cut through

   

4. 4 Add onion, ginger, pepper, salt and appropriate amount of rice wine to the cut fish and marinate for 5 minutes

   

5. 5 Add a small amount of custard powder to the dry starch (or not add it)

   

6. 6 Pat the dry starch on and pat it evenly

   

7. 7 After patting the starch, leave it for 5 minutes to allow the starch to moisten

   

8. 8 Add 70% hot oil to the pan and fry until it changes color, take it out, and fry one side again to make the surface crispy.

   

9. 9 Put white vinegar, sugar and a little water in the pot

   

10. 10 Add tomato paste

    

11. 11 Water starch thickening

    

12. 12 Pour the sweet and sour sauce over the fish fillet