Squidfish
By VicentaLakin
The Squidfish is a traditional and ancient dish in Rufus. Today, I made sauerkraut chips of sugar and vinegar that everyone loves. It's soft and smooth and sour and sweet。
Recipe Recommendations
- grass carp 500 grams
- water fungus 50 grams
- onion ginger appropriate amount
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- rice vinegar appropriate amount
- soy sauce appropriate amount
- sweet and sour
- burn
- ten minutes
- simple
Steps for Squidfish
1
Strawfish are removed, fins, gills and internal organs are washed clean。
2
Ready onions。
3
Wash your ears and tear them to pieces。
4
Take a bowl and add some sweet starch and fresh water to the sugar sauce。
5
Strawfish go to the end. Break the fish out of the middle and remove the bones。
6
Slash the fish into fish。
7
A good piece of fish is added to salt and wine pickled for 20 minutes。
8
The pickled fish tablets are evenly covered with dried starch。
9
In the 60th hot oil, it is blown up to a small yellow surface and leached。
10
Keep the bottom oil in the pot. Blast onions。
11
Down into the wood, evenly。
12
Pour it into sugar juice, burn it to sticky。
13
Fall in the fried fish。
14
Fast-turned and flatted, so that every piece of fish can be equally covered with sugar and vinegar。Squidfish Make Tips
The fish is easy to cook; it takes about 2 minutes to fry.