Sweet and spicy fish with Thai sauce

This taste is a little spicy, sour, and has a strong garlic flavor. Very refreshing and appetizing.
The taste is sweet and spicy. The outside of the fish still has the hardness of meringue, and the inside is soft and tender fish. Because the flower knife is finely carved, it is quite delicious. There is another kind that is particularly delicious inside: shredded ginger, slightly sweet shredded ginger, which tastes as good as pickled pickles.

Recipe Recommendations

fish appropriate amount
bitter gourd appropriate amount
Thai sweet chili sauce appropriate amount
Jiang appropriate amount
garlic appropriate amount
salt appropriate amount
pepper appropriate amount
white sugar appropriate amount
chicken sauce appropriate amount
starch appropriate amount

hot and sour
flavoring
half an hour
ordinary

Steps for Sweet and spicy fish with Thai sauce

Carve the fish with a one-word knife, make it thinner, and pickle with salt and pepper for ten minutes.

Shred ginger and slice garlic.

Fish pat the starch evenly. Add 60% hot oil and fry it slightly yellow over medium heat. The rapeseed oil in my household is so yellow! Still bubbling.

Fish out the fried fish.

Pour away all the oil, and do not pour out the dregs underneath. Put the ginger and garlic into the pan and stir-fry.

Add sweet spicy sauce, more, half a rice bowl. One tablespoon of ketchup and one teaspoon of sugar to neutralize the sweet spicy sauce. Stir well and stir-fry.

Stir in a bowl of water and bring to a boil over high heat. Add the fish. Use a spoon to scoop up the soup and pour it on, shake the pan, cook on low heat for one minute, back, another minute, and remove it.

Fish out and place them on a plate.

Boil the juice in the pot over high heat, taste the taste, add salt and chicken juice. Cook until it becomes less and thick and sticky. Just pour it on the fish.