Do you need to marinate sweet and sour fish in advance? How to marinate sweet and sour fish better?

Sweet and sour fish is sweet and delicious, with tender meat and a crispy texture. It is a popular dish that many people cook at home. There are certain requirements for making sweet and sour fish, especially the processing of sweet and sour fish. So do you need to marinate sweet and sour fish in advance? Let's take a closer look!

Does sweet and sour fish need to be marinated?

To make sweet and sour fish, you need to marinate it in advance.

The fish is marinated to better remove the fishy smell. Here we use onion, ginger and cooking wine sauce, which can better remove the fishy smell and enhance the flavor and freshness of the fish.

The fish is marinated first, mainly to remove the fishy smell, and at the same time to allow the fish meat to absorb the flavor earlier. Some people fry it directly without marinating it. Although it is also possible, it is required to be fried a little more charred, otherwise there will still be some fishy smell.

What fish can be used to make sweet and sour fish

In addition to grass carp, sweet and sour fish can be made with other fish, such as sea bass, mandarin fish, carp, etc. If you don’t want to go through so much trouble, you can also cut the fish into small strips, but the final shape will not be there.

In fact, there are many ways to cook sweet and sour fish. Some can be cooked with a whole fish, some with fish chunks, and some with fish fillets. However, they are all fried in oil until golden brown, then the sweet and sour sauce is boiled, and finally the sweet and sour sauce is poured on the fish and sprinkled with sesame seeds or chives.

Sweet and sour fish is a classic dish that is popular all over the country. The fish is crispy on the outside and tender on the inside, and the shape is very beautiful. It tastes sweet and sour and is loved by foodies, the elderly and children.

Specific method of sweet and sour fish

1. Kill and clean the carp, make a few cuts on both sides of the fish body, add salt, cooking wine, pepper, ginger and onion and marinate for a while.

2. Mix eggs, starch and flour into a paste (the ratio of starch to flour is 6:4) and apply it evenly on the marinated fish.

3. Fry the fish coated with batter in a pan until the skin turns golden brown, then remove from the pan and place on a plate.

4. Put oil in the pot and sauté scallion, ginger and garlic, add tomato sauce and stir-fry, add appropriate amount of water, add a little salt, sugar and white vinegar and bring to a boil over high heat, pour in appropriate amount of water starch to thicken the soup, then add a tablespoon of hot oil, until the sauce in the pot is bright, pour it on the fried carp!

Notice:

1. Tomato sauce is used to adjust the color. The amount of tomato sauce you put in depends on the color of the soup in the pot.

2. Everyone thinks that sweet and sour taste is sweet and sour, and that sugar and vinegar are enough, but they ignore the fact that adding a little salt can better highlight the sweet and sour taste.

3. The ratio of white sugar to white vinegar is 1:1. The simple method is to fix the amount of white sugar so that the white vinegar just covers the white sugar.