Invite Guests for a Meal: Try Making Fish – Chrysanthemum Fish with Sugar and Vinegar Sauce
This issue's guide: Try this way of making fish, it's beautiful and nutritious when out of the pot, and everyone hesitates to put it in their mouth.
When inviting guests for a meal, try this way of making fish, it's beautiful and nutritious when out of the pot, and everyone hesitates to put it in their mouth. It's not difficult to make attractive dishes! Cut a few slices of codfish, coat them with flour, roll them up, and take them for a golden-brown fry. A beautiful chrysanthemum fish will appear! Then add a sugar and vinegar sauce to eat.
No-knife work ‘Sugar and Vinegar Chrysanthemum Fish’
Approximately these materials are needed:
Codfish slices 3 pieces (can be made into 6 flowers), cornstarch 60g, white pepper, salt, sugar and vinegar sauce, tomato paste 3 large spoons, sugar 3 large spoons, vinegar 3 large spoons, water 6 large spoons, cornstarch 1 small spoon
‘Sugar and Vinegar Chrysanthemum Fish’ is made as follows:
Step 1. Cut the fish
Whether it’s frozen or fresh, first clean the codfish slices. If you want to reach a god-level chef, you can also remove the fish thorns first and then pluck them out. However, we are lazy and just do it roughly.
Wash the cleaned codfish slices and cut them in half along the middle line. Then cut the half codfish slice into strips, but don’t cut them through. If you think the knife is a bit difficult to use, you can use scissors to cut them.
Step 2. Coat with flour
Take out 60g cornstarch, add pepper and salt to season, and mix well. Then use the coated flour to coat the fish slices.
Coat the fish slices with flour, and remember to pry open the back of the cuttlefish strips and coat them with flour. Otherwise, they will stick together when fried.
Step 3. Roll into chrysanthemum shape
Roll up the fish slices coated with flour, fix them with toothpicks, turn them over, and spread them out into a flower shape.
Step 4. Deep fry
Heat the oil to about 160 degrees Celsius, and fry the chrysanthemum fish one by one until golden brown and cooked. Fish meat cooks quickly, so don’t worry about it being uncooked, just make the color fry beautifully.
Note that when frying chrysanthemum fish, fry them one by one to avoid sticking together and being unattractive.
Step 5. Make sugar and vinegar sauce
If you have two gas stoves, you can make the sauce while frying the fish. First, mix 3 large spoons of sugar, 3 large spoons of vinegar, 6 large spoons of water, and 1 small spoon of cornstarch to make a sugar and vinegar sauce, and let the sugar dissolve first.
Then use a little oil to heat the pan, add 3 large spoons of tomato paste and stir-fry, then add the prepared sugar and vinegar sauce and heat until it becomes slightly viscous, and the sugar and vinegar sauce is ready.
The next steps are not written down! Just see if you want to pour the sugar and vinegar sauce on the chrysanthemum fish, or take the chrysanthemum fish and dip it in the sugar and vinegar sauce, as long as you eat happily.
If you bring a whole plate of fried chrysanthemum fish to the table, the family members will exclaim in unison! Every year there is a fish and you can plate and display it in a beautiful shape. Unknowingly, this dish is just cut with scissors.
Approximately this is how it is made! Finally, let me review the key steps of this no-knife work ‘Sugar and Vinegar Chrysanthemum Fish’:
1. Clean the codfish slices and cut them in half, and then cut the half codfish slices into strips. It’s easier to use scissors to cut them.
2. Mix 60g cornstarch with pepper and salt, and coat the cut fish slices with it.
3. Roll up the fish slices coated with flour and fix them with toothpicks, turn them over and spread them out into a flower shape.
4. Heat the oil to 160 degrees Celsius and fry the chrysanthemum fish until golden brown and cooked.
5. Make sugar and vinegar sauce. Mix sugar, vinegar, water, cornstarch to make sugar and vinegar sauce, fry tomato paste and sugar and vinegar sauce until viscous.
