Sichuan sweet and sour crispy fish

1. Main ingredients: about 1 jin of grass carp, 50g chopped green onion, 50g shredded red pepper, 50g shredded green onion, 10g minced ginger, 10g minced garlic, 25g light soy sauce, 20g sugar, 10 grams of vinegar, 5 grams of cooking wine, about 5 grams of salt, 10 grams of wet starch, 2.5 grams of sesame oil, 50 grams of broth (you can do it without water), 1000 grams of oil (actual consumption: 100 grams), appropriate amount of wet starch, tomato sauce Just the right amount.

2. After cleaning the fish, drain the water and dry it with paper. First cut with a straight knife to the fish bones, then parallel to the fish bones, make an oblique cut on both sides of the fish body about 2.5 cm apart ( First cut 1 cm deep vertically, then cut 2.5 cm deep on the original seam (cut from the tail towards the head of the fish, with each knife at a distance of about three finger widths), and carve 6-8 knives on both sides of the fish body. Marinate with a little salt and cooking wine (fish body, open seams, fish belly) for 15 minutes;

3. Mix the seasoning into sweet and sour sauce and set aside; sugar, vinegar, light soy sauce, cooking wine, salt , sesame oil, and water, mix into a bowl of sweet and sour sauce. The ratio of sugar: vinegar: light soy sauce: water is 1:1:0.7:2. If you don’t add water, add a little other cooking wine, salt, and sesame oil. The taste is too strong.

4. Prepare another bag of tomato sauce and use two-thirds of it. 5. Cut the red pepper and scallions into thin slices and rinse them with water. Use; mince ginger and garlic.

6. Beat an egg and mix it with corn starch to form a thick egg starch liquid. It needs to be thick enough to allow the fish to be coated with paddles. When hanging the fish, apply the paddle juice on the fish, including the knife seams on the fish, and the inside of the open fish belly, and then pat it with dry corn starch.

7. Heat the oil until it is 70% hot. Lift the fish tail, align it with the center of the pot, and put the fish head into the pot. At the same time, use a cooking spoon to pour the hot oil from the tail downwards. After pouring it two or three times, cut it into pieces. The fish fillets will all come out with their mouths open, and the fish body will be light yellow. Then put the fish tail into the oil and fry it twice until golden brown, then turn on low heat and fry the whole thing. Put the fish into the pot and fry it, turn it over and fry it again until the fish body is golden brown and the knife points are tilted to both sides like symmetrical paddles. Take it out and put it into the plate with the fish belly facing down (on the fish body) Press down slightly to form it) and fry over medium heat for 3-5 minutes