Frozen sugar with fish

Fish is our common seafood, and meat tastes less and less. For us in the North, there are special feelings for fish. Since I was in the interior, when I was very young, it seemed that there was nothing more to say about seafood than fish, yellowfish, sea belts and shrimp skin. And the fish are only eaten during the holidays. For children, fish-borne stabs are small and neat, as long as they are careful not to be stabbed. And it's like a comb because it's got a nice line. For girls who like to puff their braids, it also seems to be a little comb, although it can't stick it in their head. The nutritional value of fish is high, leaving behind the nostalgia. Its fat content is higher than that of the average fish and is mostly unsaturated fatty acid, which reduces cholesterol; the abundance of magnesium and selenium in fish, which has a good effect on the prevention of cardiovascular disease, hypertension, heart infarction, cancer, etc.; the frequent consumption of fish and liver supplementation, and the healthy development of the skin. So the fish is not only good for the elderly, but good for men and women and children

Recipe Recommendations

hairtail art. 3
white sugar 40 grams
rice vinegar
soy sauce 30 grams
salt a little
water appropriate amount
oil appropriate amount

sweet and sour
fried
ten minutes
ordinary

Steps for Frozen sugar with fish

(b) Bringing fish to their head to go to the inner membrane, in order to have each piece complete, using scissors to cut first and then remove both the internal membrane and the internal membrane, so that, although they are paid for a little bit of time, each piece is intact, except for the one close to the head; and spread the fish as flat as possible to dry the surface of the ventilator

40 grams of sugar, 20 grams of vinegar, 30 grams of soy sauce, a little salt, added to the boiler, with a little cold water, and the small fire boils and drys; the amount of the sauce can be adjusted to its own taste, because it is sweetener, which likes the heavy mouth, which increases the amount of the sauce, or water is not released

If you eat quickly, you can wipe the surface with the fish in a clean cloth, so that you don't spray the oil when you enter the pot, but it is better to dry the fish, which is tight and the duration of the blow will be shorter; when the temperature rises, with a chopstick in the pan and a small bubble around the chopsticks will rise quickly, you can blow the fish in the pan to the surface a little yellow, and the size will shrink slightly; the pot will be small and can be blown up in groups; and the fried fish will be placed on the plate

The temperature of the oil is raised again, and the fish that have been blown up once again are batched into the pan, reaching both sides of the tardy and slightly dry

(a) Fryed fish pieces quickly so that they could be immersed in the juice, so that they could suck the smell into the meat while it was hot; and when the new fish pieces were about to come out of the pot, they could trap the fish in the other bowl

All the fish pieces are blown up and immersed in the juice, pour into a big bowl, pour all the juice into it, eat it while it's hot or cool, flip it a few times, and switch the fish pieces from above to the bottom, so that every fish is delicious。

It's delicious