Many people have made sweet and sour fish in their daily life, but few know how to make the real sweet and sour fish. It is not impossible to eat authentic sweet and sour fish at home. The preparation needed is crucian carp, which is the best fish for sweet and sour fish. The processing method may be more complicated, but the taste is very good.

Ingredients

750 grams of crucian carp, 5 grams of salt, 4 tablespoons of soy sauce, 3 tablespoons of vinegar, 1 piece of ginger, 1 head of garlic, 3 tablespoons of cooking wine, 1 tablespoon of cornstarch, 50 grams of tomato sauce, 3 pickled red chilies, 50 grams of scallion, 2 tablespoons of sugar, half a cup of high-quality stock

Method

1. Remove scales, gills, and内脏 from the crucian carp, clean it, dry the water, and make five or six incisions on both sides of the fish with a knife. Rub the fish all over with cooking wine, salt, and half of the soy sauce, marinate for about ten minutes; mince ginger and garlic; chop half of the scallion into small pieces and the other half into thin strips; remove seeds from the pickled red chili and slice it; mix the remaining soy sauce, sugar, vinegar, and half of the cornstarch in a bowl with soup or water to make the sauce.

2. Evenly coat the whole body of the crucian carp with the remaining starch.

3. Heat oil in the pot to 175°C, hold the tail of the fish, first fry the head slightly, then slowly slide the body into the oil.

4. When both sides are golden brown, remove and place in a dish for later use.

5. Heat about 2 tablespoons of oil in the pot to 150°C, then turn down the heat and stir-fry ginger, scallion, and minced garlic until fragrant.

6. Add the tomato sauce and stir-fry for about half a minute.

7. Turn up the heat and stir-fry with the sauce and thicken it with cornstarch.

8. Pour the sauce over the dish, sprinkle with scallion slices and pickled red chili slices, and it is ready.