Ba Sha is cleaned after piscine defrost, throw dry water as far as possible, the kitchen can be sucked with paper, I am done not have, swing, the attention is bit tenderer, cruelly oppress is very flimsy, come loose easily, join half ladle salt next, one spoon cooking wine one spoon pepper (black and white OK) , bloat, 10 come an egg is added after minute (a bit more exquisite can want egg Qing Dynasty only, I also do not know to be what, the likelihood is looked at comfortable) , mix divide evenly, put waiting at the same time

Move sweet-and-sour makings juice next, what I search on the net is all-purpose and formulary, 1 spoon cooking wine 2 spoon soy 3 spoon white sugar 4 spoon vinegar 5 spoon clear water, myself still was added probably 3 spoon ketchup, read individual taste, mix next divide evenly, because I am in kipper when had put cooking wine, I was not put inside makings juice, the itself of Ba Sha fish that passes because of aspic also it doesn't matter tasted, this treats an individual

Wrap on amylaceous, put the bomb in the oily boiler that burns heat, scamper is sent slightly to two sides it is OK to fizzle out, the starch that actually you can feel to be wrapped outside it hardened with respect to OK, after full blast is over one round, receive the flee in terrorfry in deep fat or oil in boiler again, such more crisp

Wrapping amylaceous blast, bring about oil white, scamper was over to be able to not want to change new oil only

The sweet-and-sour juice that burns heat to pour mix up is cheered afresh in boiler, the fish and meat with good blast is entered after be being burned, flip through to be wrapped equably gently on sauce can close fire to give boiler, also can move amylaceous juice to go in tick off a Gorgon euryale, so sweet-and-sour juice is more concentrated stiff, I also downfallen, did not involve fire in time next, a fish sticks boiler, broke, I am not happy

After having pot, scatter on white sesame seed, colour value instant is tall, without filter lens, very delicious still