Squirrel fish
By VicentaLakin
Recipe Recommendations
- grass carp appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- red folded vinegar appropriate amount
- salt appropriate amount
- corn starch appropriate amount
- edible oil appropriate amount
- sweet and sour
- fried
- half an hour
- divine level
Steps for Squirrel fish
1
The fish is removed from the tablets, the gills, the internal organs are cleaned and removed, the head is cut off from the spine with a knife, the beam bones are removed, the chest gills are removed, the raspberry blades are transformed into sarcophagus and split equally at the end of the fish, so that both fish are brought with them。
2
Slash-forming fish are placed in the basin, starting with a coded moisturium, during which each piece of fish wire is covered with starch, and when it is covered, the excess starch is shaken off and the fish is covered with starch in the same way。
3
They will burn on the fire, pour oil into the food, burn 70% of the heat, and fry fish and fish heads in the frying pan, when their skins are scrawny and ripe, and put them in a plate and set them up。
4
Leave a little hot oil in the pot, pour ketchup, sugar, big red vinegar, stir it with a spoon, pour hot oil and see the thickness of the juice. When a fish eye bubbles, a pot pours the juice on the fish, so that you can come to the table。Squirrel fish Make Tips
1. The blade must be evenly balanced so that fish skins and tails cannot be broken. It is not appropriate to suspend the powder for long periods of time, otherwise the dry starch can be adhesived by the dynasty and mutilated with the blades, affecting shapes. The three flavors of sugar and vinegar are blended and the thinness is moderate。