Deep-fried mandarin fish with sweet & sour sauce

Here are the ingredients that you will be needing!

Material

【1】 Mandarin fish 1 is about 1500g,

【2】 a little pea pod,

【3】 20g pine nuts,

【4】 100g shrimp,

【5】 250g imported corn starch

Seasoning:

【1】 Peanut oil 50g,

【2】 1 egg,

【3】 cooking wine 50ml,

【4】 white vinegar 100ml,

【5】 tomato sauce150g,

【6】 white sugar 100g,

【7】 a little garlic

Methods:

【1】 Apply the fish meat from the fish keel to the tail and do not cut it

【2】 The opposite is the same

【3】 Cut off the keel, remove the large thorns in the breast, and hit the fish with a herringbone knife. Because the fish is a bit transparent, the light in my kitchen is dim, and the knife cannot be seen clearly! It can be seen when shooting starch!

【4】 Add egg white to the cooking wine to beat

【5】 Fish meat wrapped in egg white wine

【6】 Pat dry starch, not let it go in the gap, shake off the remaining powder

【7】 Carry the tail of the fish and use a spoon to pour hot oil on the fish to shape it, and then put the whole fish to deep fry it into a light golden brown

【8】 The fish head is also wrapped in egg white wine, pat powdered and fried dry, remove and put on a plate

【9】 Peel the peas and cook them, and then peel them and fry them when you buy the pine nuts. The shrimps are hot and cooked and frozen in the refrigerator.

【10】 Spicy peanut oil with garlic paste and sauté

【11】 Stir-fry tomatoes on low heat for one minute, add white vinegar, sugar and chicken powder and fry for one minute

【12】 Wet starch to thicken the peas, sprinkle with cooked peas, pine nuts and cooked shrimp.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.