How to make sweet and sour fish.
Sugar and Vinegar Fish Vinegar While not a very diverse dish, there are some, and some are quite famous, such as sugar and vinegar.Bone-in fish Sugar and Vinegar Fish fillet and Sugar and Vinegar Seabass Here, let's first look at how to make sugar and vinegar seabass, and the other sugar and vinegar dishes, we will share next time.
How to make sugar and vinegar seabass
Ingredients Preparation
Seabass,Eggs 2,Flour appropriate, white wine,Star anise Water appropriate, star anise oil, salt, scallions Ginger garlic, star anise, old Vinegar，Sugar，Soy sauce 1
Steps
1. Clean the seabass, remove the black membrane and impurities, and cut it into pieces;
2. Place the seabass in a dish, add white wine, star anise water, and salt, and mix well. Set aside for 10 minutes;
3. Separate the egg whites and egg yolks, and mix the egg whites with flour to form an egg white batter.4. Place the marinated seabass in the egg white batter, coat it with batter, and fry it in a 6-layer hot oil pan. 5. Fry over medium heat until both sides are golden brown, then remove and set aside. In a small bowl, mix vinegar, sugar, and soy sauce.
6. Heat oil in a pan, add star anise to fry, then add chopped scallions and ginger, and sauté until fragrant. Add sugar and vinegar sauce and appropriate amount of water.
7. Bring to a boil, then add the seabass pieces, and cook over low heat until the sauce thickens. Add minced garlic and a little star anise oil.Tips Heating the sugar and vinegar sauce can remove the sourness and preserve the aroma. Don't make the batter too thick.
Homemade Sugar and Vinegar Seabass Recipe
Ingredients Preparation
Seabass 350g, a little salt, 12g soy sauce, 35g vinegar, scallions and ginger,
1 star anise, 35g sugar, 10g yellow wine, 100ml water
White pepper, a little, 5g cornstarch, appropriate amount of vegetable oil.
Steps
1. Clean and cut the seabass, season with cornstarch, slice ginger, and chop scallions.2. Heat the oil in a pan, add the seabass pieces, and fry over high heat until both sides are golden brown, then remove and set aside. 3. In another pan, heat a little oil, sauté scallions, ginger, and star anise, then pour in yellow wine and soy sauce to infuse the flavor.4. Add water, salt, sugar, and white pepper, bring to a boil, then add the seabass, and simmer over low heat for 10 minutes. 5. Turn it over halfway through, and thicken the sauce, then add the seabass and cook over low heat.
Tips
If the sauce is too thick at the end, you can add some cornstarch.
My Favorite Sugar and Vinegar Seabass Recipe
Ingredients Preparation
Seabass,
Shiitake mushrooms,
Eggs,
Green beans
Onions,
Tomatoes, ginger, garlic, soy sauce,
Tomato paste,Sesame oil, vinegar, cornstarch, salt, and sugar. Steps 1. Cut the seabass into pieces, and marinate with soy sauce, cornstarch, and a little egg liquid for 10 minutes.，2. Chop shiitake mushrooms, tomatoes, and onions, and slice ginger and garlic. 3. Fry the marinated seabass until both sides are golden brown, then drain the oil.4. Heat oil in a pan, sauté scallions and ginger, then add chopped tomatoes and fry until the juice comes out, then add onions and shiitake mushrooms, a little salt, and cook. 5. Add a bowl of water, then add tomato paste, sugar, and cook until it boils, then add a little cornstarch to thicken.
6. Add green beans, and cook until the sauce thickens. Then, pour the sauce over the seabass.
Tips
This method retains the tender and juicy texture of the seabass.
3. Fry the marinated fish until both sides are golden brown, then remove and drain the oil.
4. In a pan, heat oil and sauté green onions and ginger. Add chopped tomatoes and sauté until the juices come out, then add chopped onions, shiitake mushrooms, and a little salt, and stir briefly.
5. Add a bowl of water and bring to a boil. Add appropriate amounts of tomato sauce and sugar, and cook until it thickens. Add a little cornstarch slurry and stir until smooth.
6. Add green beans and turn off the heat. Drizzle the soup over the fish.
Tips
The fish has not been cooked, which maintains its crispy exterior and tender interior.
