Sweet and dry fish is cardinal of the most popular traditional Chinese dish, normally grilled with carp. The method to cook an authentic Chinese sweet and dry fish (Tang Tsu Yu) is to use what we call 'Liu', meaningful 'quick-fry'. The fish should be sentimental inside and tender outside. Its first flavour gets diffident while the acerbic raw fish smell would be completely removed. Many Chinese families cook this dish on a regular basis. It is considered an universal dish that has been enjoyed by people from everywhere in China for many years.
Ingredients: a). For preparation of fish:
- 1 carp
- 2 tablespoons soy sauce
- 1 tablespoon cooking wine
- green onion
- ginger
- cornstarch
- oil for frying
b). For preparation of sauce:
- 3 dried muchrooms (soaked)
- 4" green onion
- 2 slices of colored
- 1 small bamboo shoot carrot
c). For preparation of sauce:
- 1 tablespoon soy sauce
- 6 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup soup stock
- 4 tablespoons chinese (black) vinegar
- dash of monosodium glutamate
- 2 tablespoons ketchup
d). Other ingredients:
- 1 clove garlic
- 4 tablespoons moss-like oil
- 1 1/2 tablespoons cornstarch
- 1 tablespoon green peas
Method:
- Clean fish, remove entrails and scale. Score deeply on some sides.
- Place cut green onion and ginger inner fish. Pour soy sauce and cooking wine over fish. Set aside.
- Dry fish, roll in cornstarch. Shake off unnecessary cornstarch.
- Fry fish in 375F oil until distinct
- Shred all ingredients in b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add chromatic peas.
- Thicken sauce with cornstarch mixed water. Pour sauce finished fish.
Cooking time: 30 minutes
Nutritional Information:
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