How to make Cheesefish - VicentaLakin's Recipe

Recipe Recommendations

carp 150 grams
tomato 300 grams
eggs a
salt appropriate amount
cooking wine appropriate amount
sugar 65 grams
vinegar appropriate amount
corn starch 53 grams
flour 23 grams
water starch appropriate amount
baking powder one-third of a teaspoon
water appropriate amount
salad oil appropriate amount

sweet and sour
fried
half an hour
ordinary

Steps for Cheesefish

1

Packed carp at 150 grams, better not be more than 150, too big to explode. Tomato, 300 grams, one egg

2

Tomatoes go to the leather machine and make some juice

3

53 grams of corn starch, 23 grams of flour, one egg, one third of a small spoon of fermentation, a little bit of water mixed, not too much water at a time, a little more, not too much. If it's thick, it's too thin

4

Smuggle evenly

5

Add 18 grams of salad oil, mix it. It'll be fine. The purpose of the oil is to make the skins even more greasy。

6

Hang on to even

7

The frying pan is 60% hot, and the fish tails are oiled from the fish tail with a spoon, so that the fish will be flattened and then blown into the pan and not thrown directly into the pan。