Songhua fish

Songhua fish

Introduction:

Production steps:

Step 1: wash the grass carp first, then remove the bones in the middle and the fins on the left and right sides (because we buy fish here and help to remove the bones directly, so I don't have the process of adding bones), and then cut the fish into pineapple patterns with a flat knife... Beat the eggs well, slice the tomatoes

Step 2: fish first touch the egg, then touch the powder

Step 3: Boil the oil in a big fire, enough to fry the fish

Step 4: after the oil is boiled, fry the fish with powder until golden yellow. Be careful not to over fry it. (this is my dad's hand. I take a picture and dad turns it over)

Step 5: the freshly fried fish is crisp and fragrant. It's a pity that my hand was splashed with oil when I started cooking. You should be careful

Step 6: put the sauce ingredients into the pot (I ate a lot of local Songhua fish, which is not as delicious as my own, mainly due to the lack of five willows, so we must add five willows to make it more fragrant), add tomato sauce, sugar and vinegar, and slowly boil until the sugar dissolves and boils

Step 7: then add a spoonful of water mixed with soluble cornstarch, and the sauce is ready

Step 8: Sprinkle the sauce on the fried fish. Sprinkle well. A puffed fish is done

Materials required:

Grass carp: about 2 jin each

Peanut oil: right amount

Wu Liu: a quarter of a bottle

Tomato: 1

Shredded carrot: half a stick

Egg: 1

Raw powder: appropriate amount

Sugar: 1 tablespoon

White vinegar: 1 tablespoon

Ketchup: half a teaspoon

Raw meal with water: 1 tablespoon

Note: when frying fish, you must pay attention to turn the fish several times in the middle to make it even, so turn the fish down and don't be splashed with oil. 555555 splashes are very painful

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour