The Spring Festival is coming soon. For us, the highlight of the Spring Festival is the New Year's Eve of the 30th year. Family reunion shares the joy of success in the past year. It is a happy thing for the elderly to see their children and grandchildren. How can I have less home taste at this time? I will share with you a table of New Year's Eve recipes during the Spring Festival. I hope that through these recipes, everyone may make their own Spring Festival taste. I wish all the little friends and your family a happy New Year and all the best! The Chinese New Year is fast approaching again, a time of festive celebrations, family, fun and of course beautiful, delicious food lovingly prepared and cooked for the ones we love and care about. Here is a selection of my favorite dishes on my menu for This New Years. Watch me in my kitchen prepare and cook these dishes and maybe I can provide you with some ideas for your Chinese New Year menu. Enjoy and Happy New Year to you and your family from me and mine.
Cut a knife next to the fish on both sides of the fish and take out the twist line.
The fish body has two sides of the shaving knife, the straight knife goes, the flat knife enters, turns out, draws a knife, and pay attention not to cut.
Starch, flour, eggs and moderate amount of water are mixed into a paste.
Sprinkle on the surface of the fish and on the shaved knife.
Pour enough oil into the pan and the oil temperature will rise to 160 degrees.
Take a chopstick and stick it into the fish mouth. At the same time, lift the chopsticks and the fish tail and squeeze it tightly. Put it in the oil pan, first fry the middle section, and use the spoon to keep the hot oil on the surface of the fish and fix it into a thin shell. Put it in a pot and fry until the surface is golden and crispy. Remove the oil and let it cool.
Put the sauce seasoning into the wok, make the red bright and sticky, and pour it on the fish.
1. The fish that is too thin to be battered will have no coke shell, too thick, and vice versa. 2. The fish must be blown up so that it can be kept in shape for a long time after being served.