Sweet and sour crispy crucian carp

Overview

How to cook Sweet and sour crispy crucian carp at home

Wash the crucian carp, remove its internal organs and black membrane, cut it into two halves horizontally, and remove the bones and bones.
Cut the boneless fish fillet into a knife. 45 degree diagonal stroke. Prepare to marinate
Add a little salt and a little cooking wine to the fish. A little green onion and ginger water. Marinate for ten minutes
After the fish is marinated. Heat oil in a pan. Ready to fry. Prepare the starch and put it in a plate. Coat the fish evenly with starch. Spare
To make bowl juice: three tablespoons of sugar! Three spoons of vinegar! A spoonful of dark soy sauce! A spoonful of fresh food! A pinch of salt! A little cooking wine! Appropriate amount of minced ginger and garlic. A spoonful of starch. Mix well and set aside.
The oil temperature reaches 50% to 60% hot. Put the fish fillets into the pot. Fry for about 3 minutes until golden brown. Plating
After the fish is plated. Sprinkle a little green onion and garlic on top. Cilantro.
Pour out the oil from the pan. Pour the bowl juice into the pot. Stir fry over low heat. Wait until small bubbles appear and become sticky. Turn off the heat and remove from the pot. Pour it on the fish.
Spread evenly all over the fish body. This sweet and sour crispy fish dish is completed