Sweet and sour fish should use white vinegar or red vinegar. Which vinegar is best for sweet and sour fish?

We all know that sweet and sour fish is a popular dish. It tastes sweet and delicious, and the meat is tender and crispy. It is loved by children and female friends. Many people like to eat sweet and sour fish. Some people will make sweet and sour fish at home, so should we use white vinegar or red vinegar for sweet and sour fish? Let's take a closer look!

Sweet and Sour Fish: White Vinegar or Red Vinegar

If you want to make this dish taste good, it is recommended to use red Zhejiang vinegar to add sourness, because red Zhejiang vinegar has a red color and moderate sourness, and the taste is relatively sour and refreshing, with a sweet and sour aftertaste, and it will not be very "choking". The color of the sweet and sour fish made in this way is also more beautiful. White vinegar has a strong sour taste and no color, and the taste is relatively simple, so it is recommended to use red Zhejiang vinegar first. If you feel that the acidity is still not enough after adding red Zhejiang vinegar, you can add both together.

When it comes to sweet and sour, everyone will immediately think of sweet and sour spareribs. In fact, sweet and sour fish is just as delicious as sweet and sour spareribs, and the cost of sweet and sour fish is more affordable. Sweet and sour fish tastes sour and sweet, crispy on the outside and tender on the inside. People will love it once they eat it, especially children, who can't stop eating it after eating it.

How to make sweet and sour fish

Main ingredient: One grass carp

Ingredients: garlic, ginger, chives, two eggs

Seasoning: tomato sauce, red Zhejiang vinegar, sugar, salt, cooking wine, starch, cooking oil

Production steps:

① Pretreatment of fish

Remove the scales and internal organs of a grass carp, clean the black film inside, rinse off excess blood, then make cuts on the surface of the fish to make it easier to season, then drain the water and set aside.

②Pickling fish

Put the grass carp into a large plate and add a little salt, a little cooking wine, then add ginger and green onions, stir well and marinate the fish for 15 minutes.

③Prepare materials

Chop garlic, ginger, and green onion and set aside.

④Fish starch

After 15 minutes, pick out the ginger and green onions on the plate and pour out the excess water. Then beat in two eggs and stir them. Then make the surface of the fish evenly coated with a layer of egg liquid. Then add dry starch and spread it evenly on the fish, including the gaps where the cuts were made. Then pick up the fish and gently shake off the excess starch that is not sticky. Then place it on a dry water plate for later use.

⑤Fried fish

Add cooking oil (more oil) to the pot, heat the oil to 60% hot, then put in the grass carp coated with starch and fry. Do not stir the fish right after putting it in, stir slowly after it is shaped, keep the fire on medium, fry the fish slowly, take the fish out after about one and a half minutes, then increase the oil temperature to 80%, then put the fish into the pot and fry it for about 20 seconds, then take it out immediately to drain the excess oil, and then put it on a plate for later use.

⑥Prepare sweet and sour sauce

Pour out the hot oil in the pot and leave a little cooking oil. Then add minced garlic and ginger to sauté fragrant. Then add about 300ml of water. Then add 60g tomato sauce, 40g bright red Zhejiang vinegar, 30g sugar, a little salt and bring to a boil over high heat. Then add a little water starch to thicken. After thickening, add a little cooking oil to increase the brightness of the sweet and sour sauce. Then pour the sweet and sour sauce on the fish. The delicious sweet and sour fish is ready. After being poured with the sweet and sour sauce, the fish becomes shiny and bright red, which looks appetizing.

Tips for making sweet and sour fish

① When marinating fish, the marinating time should not be too long, because the added salt will cause the fish to lose moisture. The longer it is marinated, the more moisture is lost, and the fish will not be tender enough when eaten.

②The taste of sweet and sour fish is mainly sweet and sour. Don’t add too much salt when marinating. Just add a small amount to create the base flavor. If the saltiness of the fish is too strong, the sweet and sour taste of the sweet and sour fish will not be authentic. It will have a mixture of sour, sweet and salty flavors, which will not taste good.

③ When frying fish, you cannot use flour but must use starch. The skin of fish fried with flour will be hard and not crispy. It is best to choose sweet potato starch. Fish fried with sweet potato starch will be more crispy.

④ When frying fish, you must fry it again, and never fry it all at once. The first frying is mainly to fry the fish until it is shaped and 80% cooked, and the second frying is mainly to increase the crispness of the fish, so that the sweet and sour fish will taste better.

⑤ When thickening the sweet and sour sauce at the end, make sure it is thick, so that the sweet and sour sauce can adhere to the fish better. If the sweet and sour sauce is too thin, the sweet and sour sauce will not be able to fully adhere to the fish, and it will fall off after a while after being poured on. The sweet and sour fish will not taste strong enough.

⑥ The sweet and sour fish should be eaten as soon as possible so that it will taste better. If it is left for too long, the fish skin will absorb the sweet and sour sauce and become less crispy.