Jealousy fish

1

Fish slices into blocks of a suitable thickness。

2

A little salt, wine and starch mixed for 10 minutes。

3

A drop of more than a soy sauce is used only for reference purposes, the most important being the level of sour sweetness you like。

4

Covering the oil from the pan, 7% of the heat is flattened into fish tablets and fried to double gold。

5

Dry oil, put in the plate。

6

New pots, pouring in step (3), boiled, with a little salt and chicken powder, then covered with starch. ♪ Can taste, make some adjustments ♪

7

Put the boiled sour sauce on the fish。

8

Just a few flowers。

9

# Fast-food #

How to Distinguish Oil Temperature for Beginners 1) When the oil is 2/10 hot, the surface of the oil shows little change. If you place your hand over the oil surface, you can feel a slight warmth. (Suitable for stir-frying sauces, etc.) 2) When the oil is 5/10 hot, the surface of the oil starts to change noticeably. If you place chopsticks in the oil, you can see tiny bubbles rising. (Suitable for stir-frying sliced meat, etc.) 3) When the oil is 7/10 hot, the bubbles on the chopsticks become dense, and a small amount of blue smoke starts to rise. (Suitable for wok blanching, fragrant seasoning, and stir-frying vegetables.) 4) When the oil is 8/10 hot, the bubbles become very dense, and the smoke above the pot becomes obvious. (Suitable for deep-frying or pan-frying meat and fish, making their skin crispy.)