Sweet and sour fish is one of the most popular traditional Chinese dishes, usually cooked with carp. The method to create an authentic Chinese sweet and sour fish (Tang Tsu Yu cook) is to use what we call 'Liu', meaning 'quick-fry'. The fish should be soft inside and crispy on the outside. Its original taste gets reserved while the unpleasant smell would be completely removed from raw fish. Many Chinese families cook this dish at regular intervals. It is assumed that a general courtThere are people from all over China met for many years.
Ingredients:
a). To prepare fish: 1 carp 2 tablespoons soy sauce 1 tablespoon cooking wine green onions, ginger cornstarch oil for frying
b). To prepare the sauce: 3 dried muchrooms (soaked) 4 green onions, 2 slices of ginger 1 small carrot bamboo shoot
c). To prepare the sauce: 1 tablespoon soy sauce 6 tablespoons sugar 1 teaspoon salt 3 / 4 cup broth4 tablespoons chinese (black) vinegar dash of glutamate 2 tablespoons ketchup
d). Other ingredients: 1 clove garlic 4 tablespoons vegetable oil 1 1 / 2 tablespoons cornstarch 1 tablespoon green peas
Method:
Clean fish, remove entrails and scale. Score deeply on both sides. Place cut green onion and ginger in fish. Pour soy sauce and cooking wine over fish. Set aside. Dried fish, roll in cornstarch. Shake off excess cornstarch. Roast fish in 375fShred all the ingredients in oil crispy b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add green peas. Thicken sauce with cornstarch mixed water. Sauce over fish.
Cooking time: 30 minutes
Nutritional Information:
Yield: 4 servings
Each serving contains:
Calories: 467
Protein: 34.8 g
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