There also is vinegar without candy in fish in sweet and sour sauce, I like an acid sweet taste calls sweet-and-sour, I love so call you to also be in charge of do not wear, sprayer can be retreated
Presence makes in the home two technologies difficulty:
1, of piscine skin finalize the design. Fish of the decoct in the home won't pour one caldron oil in that way like the hotel normally, but oil is little very afflictive heat is even. So piscine skin should be wiped first thin thin a dry starch, the place that ladle drenchs oil in piscine body the contact is less than oil ceaselessly is used after next boiler that receive oil, although bother but the making result that can achieve whole boiler oil basically.
2, the recipe of sweet-and-sour juice: This is myself what collocation goes out is super convenient and what won't fail is sweet-and-sour juice. Traditional and sweet-and-sour juice moves juice with ketchup and candy, vinegar, acetic scale masters bad to can appear to taste excitingly. Peaceful type is sweet itself of thick chili sauce mixed namely sweet, salty, acerbity, hot a variety of taste, add ketchup and candy attune to become sweet-and-sour juice more added a few compound flavor, more sweet-and-sour than the tradition juice is more delicate, colour and lustre is more good-looking also.
Had this the technology assured at 2 o'clock, be still afraid of do not do give perfect fish in sweet and sour sauce?
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Fishlike smell of reaction of friend having kitchen is heavier, can bloat piscine body with Jiang Si and cooking wine be soiled has the move from the back 10 minutes again.
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Like crisp mouthfeel to be able to show piscine flee in terrorfry in deep fat or oil, use juice to drench directly. Be made by cookbook method even if compare the plan of tasty, please optional.
With the other food that this sweet-and-sour juice makes
Sweet-and-sour lotus root is round
Sweet-and-sour tenderloin
With makings
| Advocate makings | |
| Weever is other perhaps the fish with little thorn | |
| Burden | |
| Condiment | |
| Ketchup of henry family name | |
| Li Jin marks peaceful style sweet thick chili sauce | |
Fish in sweet and sour sauce (rival restaurant to exceed simple tall Yan Zhi) practice
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Process the fish clean, with moisture content of appearance of blot of kitchen paper towel.
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The inclined on piscine body knife that cut a flower, cut as far as possible a bit deeper but did not cut off.
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Piscine body is wrapped on amylaceous, carry the fish rise the starch with redundant shrug off. Stay only thin thin one goes, so skin of fish of on one pace must be wiped.
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Oil burns heat, oily capacity is a bit some more than stir-frying at ordinary times. Slip the fish into blast of the medium baking temperature in oil to come two sides is golden. Must wait for one side to finalize the design turn over another again, the place that does not touch oil can tilt a little fry pan, ladle of have the aid of drenchs oil toward piscine body.
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Two sides scamper is good put in the oil absorption on kitchen paper towel.
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Oil of a bit bottom takes only in boiler, put type of ketchup, peaceful sweet thick chili sauce and white sugar break up fry. Scale is 2:2: 1.
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Fry effervescent (the condition in be like a graph) add a bowl of small water.
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Water is boiled add right amount salt to flavor, put the fish into the conflagration in boiler to continue to boil.
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Irrigate juice ceaselessly in piscine body to contact the place that is less than soup juice with ladle, do not need to turn over a face to prevent to destroy form to the fish so. Shang Zhikuai is burned bowl can tilt when working.
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Shang Zhishou arrives sticky stiff involve fire. Ketchup is sweet thick chili sauce still has white sugar to have sticky stiff effect, do not need to tick off Gorgon euryale so.
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This Yan Zhijian explodes continuously watch.
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Share to take a picture small doohickey, drench soup juice in piscine body the surface can let finished product have appetite more it seems that.
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Two kinds of uses condiment, li Jin marks peaceful style sweet thick chili sauce and ketchup of henry family name.
