The fish jump the dragon door
By VicentaLakin
There is nothing to do at home but study food recipes. Today, I'm studying fish jumping dragons at home。
Recipe Recommendations
- carp art. 1
- edible oil 200ml
- salt half a spoonful
- onion appropriate amount
- starch
- flour 100 grams
- tomato sauce 1 tablespoon
- white vinegar 1 scoop
- white sugar 1 scoop
- ginger appropriate amount
- sweet and sour
- fried
- several hours
- senior
Steps for The fish jump the dragon door
1
The carp goes on its cheeks and cleans its internal organs, and with a knife cuts deep into its bones。
2
The bottom of the fish is raised, and the flesh of the fish that is slashed with a flower knife can rise。
3
The body and abdomen of the fish are coated with ginger onions and the wine is made for an hour。
4
The pickled carp has starch on its back and inside。
5
Flour pours in the basin with water, with small tipping drops of the face when the egg is mixed。
6
They're covered in fish body and belly。
7
The oil is as hot as 60%, and the fish tails are raised and the fish are bent and blown up。
8
Fish surfaces are draught with hot oil, leading to surface stereotyping。
9
The fish head is then pumped in the front of the head with a pot shovel, and the fish tail is blown into the pan。
10
Then let the whole fish bend and blow up。
11
And turn around and blow it up。
12
The carp is perfect。
13
The ketchup boils in the pot。
14
Add fresh water, salt, wine and sugar。
15
Add water starch。
16
Turn off the fire when the soup gets thicker。
17
Just pour it on the fish。