Sweet and sour smoked fish

Published Feb 8, 2022 at 13:27pm ET

Food Material List

1 Fish maw
2 Fish helmet

Operational steps

1 Cut fish belly and helmet into small strips, add ginger, 1 tablespoon of cooking wine, 2 tablespoons of vinegar, 1 tablespoon of salt, chicken essence, pepper, mix well, marinate for more than 2 hours.
2 Pour most of the oil into the pan and heat it over high heat. When the oil is 80% hot, change to medium heat and fry the fish piece by piece.
3 When the fish is not fried hard, do not stir-fry with a spade. When the fish is caramel-colored, gently shovel it with the back of the spade until the fish is completely fried to crisp and fragrant, and then pick up the fish and filter the dry oil.
4 Leave a small amount of base oil in the pan, add five spoons of sugar, two pots of spatula vinegar, a small spoon of old extract, chicken essence, pepper powder, ginger and onion, a small amount of water, stir-fry into sweet and sour juice, pour the fried fish into the sweet and sour juice, cook until the water is completely dry, when only sugar and oil remain, stir-fry constantly, hang the sugar juice evenly on the fish. It forms a shiny sauce.
5 Finally, the pot and plate, and then sprinkle a small amount of onions can be. This dish is good for both hot and cold food. Especially during the Spring Festival, most families have fish helmets left over to make balls. Many people cant cook with it, so they hang up starch frying pan and fry it into big baked fish. To tell the truth, its not very delicious. You might as well try Tuo Mas sweet and sour smoked fish. When its ready, it can be served three to three times. Four days wont be bad. Its also a good choice to make a cold dish during the Spring Festival. This dish is especially popular with children. My baby killed half of the dish alone today.

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