Sugary squirrel fish
By VicentaLakin
Recipe Recommendations
- grass carp a
- carrots 100g
- onion 50g
- water starch 20g
- Jiang 10g
- flour 100g
- ketchup two tablespoons
- cooking wine a tablespoon
- soy sauce half a spoonful
- sugar two tablespoons
- salt half a spoonful
- sweet and sour
- burn
- half an hour
- simple
Steps for Sugary squirrel fish
1
The fish washes the crossbrills so that they can be cooked quickly and tasteful (the fish head soup was drunk... and just the flesh of the fish). We'll dry it in half an hour
2
Because we ran out of ketchup, we replaced it with real tomatoes
3
When the fish is dry, it must be as smooth as possible
4
We can spread flour slowly with spoons
5
You put oil in the pan, you put fish in the side of the pan when it's six, and when it's yellow, you take a spoon and pour it on the fish.
6
If you want to be curry, you can get the fish out first and blow it up again
7
The boiler heats up a little oil and pours into the ketchup with carrots, half a spoon of sugar, half a spoon of vinegar, half a spoon of water, a little salt, and a little bit of hot oil and onion after the bubble. The first fire was too bad and it was new
8
I'll make a nice, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet