Sweet and sour fish is a common dish. I believe it has been seen on the table of many people. This is from the snack to the big mother smell, but also the taste of the home. . . Although there is not much modification, the dish looks simple, but it does not hinder its popularity. As long as there is this dish on the table, the sweet and sour taste will definitely make people feel appetizing, and can't help but want to add a bowl of rice!
Remove the squid from the head, tail, remove the internal organs and fins, rinse off, and dry the surface of the fish with a kitchen towel or dry naturally. The fish body was cut into 6 cm long sections, and then a thin layer of starch was evenly spread on the surface. Cut the shallot into pieces and cut the ginger into thin filaments for use.
Heat the pan first, then pour the oil. When the oil in the pan is burnt to 70% heat, sauté the squid and fry until it is golden. Then turn the squid to the side and continue to fry until the other side is golden brown. . Leave the bottom oil in the pot and sauté the shallots, ginger and octagonal, and then add the fried squid.
Cook the cooking wine, soy sauce, vinegar scented scented scent, then pour the boiling water slightly over the surface of the squid or flat, add sugar, salt and pepper to the seasonings, boil over the small fire, cover the lid, simmer for about a dozen minute. Finally, the fire will thicken the soup.
Shengpan, served on the table~~
1. When purchasing a octopus, you should choose a squid with a moderate width, preferably a domestic octopus. The meat is more delicate and delicious. The scales should be silvery and bright, and the overall look is more solid. 2, when frying the fish, the pot should first heat, then put the oil, the oil is burned until the six or seven percent heat, then take the fish, do not rush after the pot, wait until the side is fried and then turn over, so that is not It is easy to disperse.