Sweet and Sour Fish

特色:色泽金黄色,造型美观。外脆里嫩,鱼肉鲜香,卤汁甜酸可口。

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 Features: Golden in color and beautiful in shape. Crispy outside and tender inside. The fish is refreshingly tasty and the sauce is invitingly sweet and sour.
    原料(Ingredients):
    大黄鱼 1条(约750克) 1 seawater fish (yellow croacker) (about 750 grams or 1065lb)
    番茄酱 150克 150 grams (8tbsp) tomato sauce
     500克(实耗100克) 500 grams (2 cups) cooking oil (only 100 grams or 8tbsp to be actually consumed)
    白 50克 grams (3tbsp) white vinegar
     150克 150 (11.5tbsp) grams sugar
     6克 6 grams (1tsp) salt
     茸2克 2 grams (0.07oz) minced garlic
    味精 2克 2 grams (1/2tsp) MSG
    清汤 100克 100 grams (6tbsp) water
    淀粉 150克 150 grams (3/4 cup) dry cornstarch
    湿淀粉 50克 50 grams (2.7tbsp) mixture of cornstarch and water
    料酒 25克 25 grams (5tsp) cooking wine
    制作方法(Methods):
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    1.鱼杀洗干净,用刀在鱼身上正反两面各平行划4刀,然后用盐4克和料酒腌渍15分钟。
Clean the fish and on each side make four horizontal cuts. Marinate the fish with 4 grams (2/3tsp) of salt and the cooking wine.
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    2.在腌渍后的鱼的两面拍上淀粉,抖去余粉备用。
Dust the fish with dry cornstarch on both sides and then shake off the unnecessary cornstarch that does not stick to the fish.
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    3.旺火热锅,放油,待油温升至七成熟时,把鱼投入油锅炸至金黄色后,倒出滤油,装入盘中。
Heat the oil until about 180-200°C (255-390°F). Put in the fish to deep-dry and then take it out when it is golden brown in color.
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    4.锅内留余油10克,加热后,放入蒜茸炒出香味,再放番茄酱、盐2克、味精、清汤、白醋调好口味,倒入湿淀粉勾芡,出锅浇在炸好的鱼身上即可。
 Leave 10 grams (2tsp) of oil in the wok and fry the minced garlic until it releases its aromatic smell. Add the tomato sauce, sugar, 2 grams (1/3tsp) of salt, MSG, water and vinegar. Put in the cornstarch-water mixture to thicken the sauce. Now place the fish on a plate to serve.