That's the southern one
By VicentaLakin
The southern chowfish is a unique local dish, known as the three fish in the state with fish cakes and dumplings. Fried fish are the first local cuisine in Ming Dynasty. Wang Jianjin (Wing Yang-ming), during his tour of the state, hired chefs to cook, even though he had learned that he loved fish and that he often changed fish practices and tastes to show his cooking skills. On one occasion, when the king was so happy, he called him and asked him his name. Ling Ling moves and wonders if it's a little wine. So it's just like, "Fried fish, it's famous." It's in the canteen today. It's sour and sweet. It's hot. I'm teaching you a regular edition today
Recipe Recommendations
- grass carp art. 1
- green pepper of 2
- red pepper of 2
- green garlic 1 tree
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- salt appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- egg white appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for That's the southern one
1
Strawfish cut, cut small, even, slightly dry. The real little fish will only use the meat of the belly
2
Slurp. A spoon of starch, a spoon of raw, a spoon of each, a spoon of salt, half a spoon, a proper amount of chicken, an egg clean, a spoonful of wine (better rice wine), mixing, 10 minutes of salt。
3
Preparation of ingredients: garlic slices, ginger slices, chili roller blades。
4
Burn a pot of oil and prepare to fry fish. The fish mix (a little vinegar is protected from the pot) and the oil is hot, it's almost as good as the smoke, a piece in the pot and a piece of chopstick to prevent it. It'll only be two minutes. It'll be three minutes old. It's got to be hot
5
It's better. Our house is older. In fact, you can eat it when you're a kid. You're the one who likes to steal it。
6
Fix the sauce. It's a spoon, a spoon, a spoon, half a spoon, half a spoon, half a spoon salt. Half a spoon, half a quantity of chicken. More water, half a bowl。
7
One and a half pounds of fish blew up a big plate, and I fired only half a plate. We'll finish the rest early
8
Save the bottom oil
9
Pires, garlic chops, a little salt, a little salt。
10
Fire for one minute, drop the fish, move gently, and be careful not to break the fish. Put on the sauce, for a while。
11
Or a bowl of sauce, some starch, I put about half a spoon of powder, the water is free, I put in half a bowl. It's about two minutes in the pot, so you can put the starch in it。
12
You can get a pot if you mix it with onions。That's the southern one Make Tips
1. If you don't have a non-stick pan at home, you can add some vinegar before frying the fish and heat the oil; it absolutely won't stick. To check if the oil is hot enough, drop a bit of the fish batter into the pan; if it bubbles and floats up immediately, it is ready.
2. Don't add too much salt to the sauce; taste it before removing from the heat and add more if needed.
3. Don't reduce the sauce too much, as it won't taste good if it gets too dry.
4. Home-style cooking isn't very strict; just use whatever ingredients you have on hand. You can add some carrot slices to make it look better.
5. Pay close attention to the specific types of spoons mentioned in the steps.