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Sweet and sour fish
1 serving
Put mushrooms in hot water for half an hour. During this time, clean the fish from scales, gut and properly wash. Dry with a paper towel. On the sides of the fish, make several diagonal incisions from the ridge to the abdomen. The incisions should be deep enough, but the carcass of the fish should remain intact. The fish prepared in this way is well grated with rice wine and salt. Dip the fish into beaten eggs, and then roll in cornstarch so that the fish is evenly covered with it. Crush or finely chop the peeled garlic and ginger. Wash the leek and cut into 2-3 cm pieces, let the liquid drain from the bamboo shoots and cut them into match-thick straws. Wash the carrots and also cut into straws. Cook peas in 3 minutes. Squeeze the swollen mushrooms and cut into strips.
Put mushrooms in hot water for half an hour. During this time, clean the fish from scales, gut and properly wash. Dry with a paper towel. On the sides of the fish, make several diagonal incisions from the ridge to the abdomen. The incisions should be deep enough, but the carcass of the fish should remain intact. The fish prepared in this way is well grated with rice wine and salt. Dip the fish into beaten eggs, and then roll in cornstarch so that the fish is evenly covered with it. Crush or finely chop the peeled garlic and ginger. Wash the leek and cut into 2-3 cm pieces, let the liquid drain from the bamboo shoots and cut them into match-thick straws. Wash the carrots and also cut into straws. Cook peas in 3 minutes. Squeeze the swollen mushrooms and cut into strips.
carrots - 1 pc., Green peas - 100 g, garlic - 1 wedge, salt - 1 teaspoon, leek - 3 pcs., potato starch - 3 tbsp. spoons, eggs - 2 pcs., sea fish - 1 pc., ginger root to taste, rice wine - 2 tbsp. spoons, sherry dry - 2 tbsp. spoons, dried Chinese mushrooms - 4 pcs., bamboo - 60g, corn oil to taste, or peanut oil to taste
