Jealousy yellowfish
By VicentaLakin
The diet of sugary and vinegar in the Chinese Life Premium is extended because it has the effect of having a healthy brain. Yellowfish contain abundant unsaturated fatty acid, which benefits the circulation of blood, is a good food for cardiovascular patients; it also contains abundant selenium, which is often used to combat old age, pigmentation and has some control over tumors; and for people who are weak and hungry, it is warm enough to appease and feed. Jealousy improves appetite, helps digestion, and is more appetizing. My mother's sugared fish is classic, and every time there's a major event in the family, the dish will come。
Recipe Recommendations
- yellow croaker art. 2
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- flour appropriate amount
- eggs appropriate amount
- carrots appropriate amount
- coriander appropriate amount
- sweet and sour
- fried
- half an hour
- senior
Steps for Jealousy yellowfish

1
Carrot Chase
2
The fragrance cut-off。
3
Yellowfish wash off the intestines。
4
Slash on the yellowfish
5
To the head of the fish。
6
Cut the second knife about 4 centimetres apart。
7
Fish are processed, washed and painted with salt inside and outside。
8
The fish is cut and placed in about 10 minutes。
9
Flour, eggs, starch, thin, full of fish, covered in spare。
10
The boiler was set on fire, filled with enough oil, and 70% of the hot oil was blown up for 10 minutes to soothing, and it was pulled out of the plate。
11
Until you get it
12
We'll wait for the oil to roll, and we'll blow the fish
13
Pick up the top plate
14
Put the spices and carrots on the plate。
15
Water and ketchup in the pot
16
The fire is even
17
Add Sugar
18
Smuggle evenly
19
加入醋Smuggle evenly
20
加入生抽Smuggle evenly
21
加入水淀粉Smuggle evenly。
22
It's 10 minutes or so
23
It's been boiled till the soup is thick
24
It'll be on the bowl。Jealousy yellowfish Make Tips
1. Slice the fish at an angle.
2. Master the frying time; the fish must be fried until thoroughly crispy.
3. Balance the ratio of sugar and vinegar; it should taste pleasantly sweet and sour.
4. The sweet and sour sauce should be thick and viscous.
5. Batter for coating the fish: flour, eggs, and a little starch. The prepared batter should ideally coat the fish evenly.