The traditional practice of crispy fish is the knife shaving ring type egg starch. After the improvement, the fish flesh of the shaved skin near the bone is flying. The starch is sprayed first, and the starch is dried to make it have the characteristics of good shape.
1 Remove the fish from the scales, sputum, and internal organs, wash and dry the water. On both sides of the fish, use a vertical knife to draw the fish bones deep and then slant to the front knife joint. The distance is 5 or 6 knives.
2 Use cooking wine, ginger onion, salt, and fish for about 5 minutes to make it tasteful.
3 scallions shredded with water
4 Now apply the water starch evenly to the fish, then pour dry starch.
5 Stir-fry the wok into the vegetable oil and heat it to 70%. Hold the fish tail with your hand. Put the fish head first. Put the fish in the frying pan and pour the fish from the top to the bottom to make the two sides of the knife straighten.
6 Put all the fish into the pot and fry until it is ripe and golden. Pick up and put in the tray. Use a net pack to make it loose.
7 Take another pot and add 10 grams of vegetable oil according to the above ratio. Under the garlic, the tomato sauce is stir-fried until it is foamed. Water starch, white sugar, red vinegar, and the right amount of water, the juice is cooked into the pot, and the hot pot spoon is placed in the juice to make it blister.
8 pots drenched into the fish. Sprinkle the onion on top.
1 When frying the ketchup, fry the sand and change the knife. The knife should be made without puncture. The fish is 3 yards. The fish is evenly smeared. The fish will be lifted and shaken. The fish will be fish. When the fish is in the pan, the fish head will be cut from the pan to avoid the fish head. Unbroken phenomenon