Sweet and sour fish--tender and juicy version

Overview

My home is a small town surrounded by the Yangtze River and Tuojiang River. The local area is famous for its river fish. My father’s friend is a super fishing fanatic, so we always have fresh crucian carp from the Yangtze River to eat at home. In Sichuan, we usually make spicy fish, boiled fish, and homemade fish. Of course, they are all super spicy, but eating too much will inevitably make you tired, so today I made a tender and juicy sweet and sour fish.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• lunch
• famous dishes
• balsamic vinegar
• crucian carp
• garlic
• msg
• oyster sauce
• rapeseed oil
• salt
• steamed fish with soy sauce
• water starch
• white sugar
• ginger
• green onions
• soy sauce

Ingredients

Steps

1. 1 Clean the crucian carp first, cut a few slits on both sides of the square (for convenience of flavoring), then rub it evenly with some salt, add some steamed fish, soy sauce, balsamic vinegar, ginger and marinate for half an hour

   

2. 2 After marinating for half an hour, evenly coat the fish with water starch (I used pea flour, flour is also acceptable), fry in a hot pan with cold oil (to prevent sticking to the pan) (this will lock in the moisture of the fish, make the skin crispy, and also reduce the excessive intake of fat)

   

3. 3 Once fried like this, it’s almost ready to cook

   

4. 4 Leave the base oil in the pot, add ginger and garlic and stir-fry until fragrant, then add soy sauce, vinegar, and sugar (I think the specific proportion depends entirely on the individual, try it with your mouth). Stir-fry for a while, add white water, then test the taste, then add salt and MSG, simmer for a while, add green onions (green onions are also available, == I only have green onions at home), then put the fish down and simmer over medium heat until the soup thickens.