How to make sweet and sour fish slices

Health benefits

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

1 Longli fish

Or freshwater fish, grass carp, mandarin fish

1 tablespoon pepper powder

0.3 tablespoons of salt

Moderate amount of cooking wine

4 cloves of garlic

3 tablespoons of flour

Starch spoon

2 eggs

How to make sweet and sour fish slices

1. Squeeze out the water from the Longli fish and slice it thinly, about 2mm (with the meat facing up and the fish skin facing down)

2. Pickled fish: Salted salt, pepper powder, cooking wine. Marinate for 15 minutes.

3. Paste: Starch, flour, eggs, a little salt. Stir clockwise until it can hang when lifted with chopsticks.

4. Mix the dried starch evenly with the marinated fish slices to ensure that they do not become sticky.

5. Pasting and deep frying: The oil temperature should not be too high, medium to low heat, fry until golden brown

6. Oil control backup

7. Change the knife and cut it in half for easier eating

8. Tomato sauce: reduce oil, stir fry ginger and garlic until fragrant, 1 tablespoon of sugar, 1 tablespoon of vinegar, appropriate amount of tomato sauce, thicken with sweet potato starch. Stir fry the sauce over low heat.

9. Place the pan and sprinkle sesame seeds

Tips

Marinated fish should be distinguished between sea fish and freshwater fish. The marinade for sea fish can be slightly lighter, and the pepper powder for sea fish can be maintained. However, because the meat of sea fish is compact, it does not require too much seasoning, but requires the addition of onions, ginger, and other ingredients

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