Hangzhou

This is my husband's specialty. There are places where it's not, so I call it the Hangzhou version。

Recipe Recommendations

take a large 500g in the middle and use the kitchen paper towel to drain the moisture。

The accelerants are then replaced with wine, raw and vinegar。

The hot pot is cold, and it's put in fish to fry to two sides。

Put the fryed fish in the sauce and soak it up。

A well-fried fish doesn't immerse too long, so it'll keep its sense of ablaze