Jell-O fish
By VicentaLakin
Although they do not live by the sea, for Suzhou people these common frozen seafood are also regular table guests. Prices have soared in recent years, and the fish that Grandma used to buy when she was a kid are now much higher. The hardest to forget is the evaporated fish that Grandma used to make, but in order to meet the New Year's climate, it has to be made into a colourful, taste-rich sugar-leaved fish. It's delicious. It's sour sweet. It's old Suzhou's favorite
Recipe Recommendations
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for Jell-O fish
1
Scratch the fish in a piece. "If you're afraid, you can make it with wine."
2
An appropriate amount of vegetable oil is added to the non-clattering pot and burned to 7 minutes of heat。
3
Put the fish in a non-clave pan and fry it with a small fire to a golden yellow。
4
It then continues to fry to gold and yellow, extracting controlled oil。
5
a spoonful of wine, a spoonful of salt, three spoons of old smoke, 25 g of sugar, three spoons of vinegar and some 80 ml of fresh water are prepared. together, they are placed in a bowl, evenly mixed。
6
Add a little bit of vegetable oil to the frying pan and put it in the ginger-sniffe。
7
Then go down and bring the fish。
8
Pour sugar and vinegar。
9
The fire boils and turns the little fire。
10
When the soup is ready to dry, taste it. If the mouth is dilution, then add the right amount of salt and then change it。Jell-O fish Make Tips
If your frying pan is not sticky, you don't have to be as troublesome as I am. It's very rare to make a molasses, but if it's not acceptable, it's better to make it with ginger and wine before cooking。