Sweet and sour fish fillet

The practice of sweet and sour fish fillet

Ingredients:

Grass fishAbout 700 grams
salt1 teaspoon
Cooking wine1 teaspoon
Dry starch1 tablespoon
ketchup2 tablespoons
Clear water200ml
White vinegar2 tablespoons
White sugar2 tablespoons
Water starch1 tablespoon

The practice of 'sweet and sour fish fillet'

  1. Wash the grass carp meat, remove the fish skin and fish bones, and cut into 1cm thick slices.

    The practice of sweet and sour fish pieces Step 1
  2. Put in the pot, add 1/2 teaspoon of salt, cooking wine and dry starch, marinate for 20 minutes.

    The practice of sweet and sour fish pieces Step 2
  3. Pour the oil into the non-stick pan in the flat bottom (larger than the cooking oil). When the fire is heated to 70%, put the fish in the pan.

    The practice of sweet and sour fish fillet Step 3
  4. Fry until low on both sides, remove the drained oil, and put in the dish.

    The practice of sweet and sour fish fillet Step 4
  5. Pour tomato sauce, water, white vinegar, sugar and the remaining 1/2 teaspoon of salt into a bowl and mix well

    The practice of sweet and sour fish fillet Step 5
  6. Heat another pot and pour a small amount of oil (1/3 of the daily cooking). Pour the prepared juice into the pan and stir it in the same direction (clockwise or counterclockwise) with a spoon.

    The practice of sweet and sour fish fillet Step 6
  7. Finally, topped with water starch

    The practice of sweet and sour fish fillet Step 7
  8. Pour the sweet and sour sauce on the fried fish pieces

    The practice of sweet and sour fish fillet Step 8
  9. Finally, sprinkle some cooked white sesame seeds and garnish them.

    The practice of sweet and sour fish fillet Step 9

Tips:

1, do this sweet and sour fish, you can not go to the skin and fish bones, the finished product may not look good, it will be more troublesome to eat with bone. 2. When thickening, always stir in the same direction, do not stir back and forth, otherwise the juice will be thanked off, become non-sticky, affecting the taste and selling of the dish.