IngredientsChinese grass carp200 grams of meat,canned pineapple20 grams,cucumber20 grams, red cherriespeaches2 grams,peanuts100 grams of oil, 12 milliliters of cooking wine,1.5 grams of fine salt,125 grams of sugar, rice50 milliliters of vinegar, 40 grams of starch, green onionsginger8 grams,chicken broth100 grams.[Preparation Process]1. Cut the fish meat into pieces measuring 5 cm square, and use a knife to create cross-shaped cuts on the surface of each piece without cutting through the skin.2. Marinate the fish in a large bowl with cooking wine and salt for a few minutes, then coat it with starch.Cut the pineapple and cucumber into small cubes.
3. Heat the pan with some oil over high heat, add scallions and ginger and stir-fry briefly, pour in the cooking wine, add chicken broth, sugar, salt, rice vinegar, bring to a boil, thicken the sauce, then add fried oil, pineapple and cucumber cubes, quickly toss, and pour over the fish pieces, garnish with red cherries.
[Flavor Characteristics] Golden red color, sweet and sour taste, tender meat.Fish skin.
2. Marinate the fish meat in a large bowl with stir-fried wine and salt, then coat it with starch.Cucumber and pineapple are cut into small pieces.
3. Heat oil in a wok over high heatBurn it, add minced garlic and ginger, stir-fry for a few seconds, pour in cooking wine, add broth, sugar, salt, and rice vinegar, bring to a boil, thicken with a slurry, until the sauce is thickened further by adding fried oil, add pineapple and cucumber pieces, quickly toss, and pour over the fish slices, garnish with redcherries.
[Flavor Characteristics] Golden-red in color, sweet and sour flavored, tender meat.