There is only one principle for cooking in the summer: no one likes to stay in the kitchen to make the fumes hot and roast. Today, this fish is the best choice for a quick drink. The simple operation is easy. The sweet and sour mouth is deep and the woman and the child like it. The squid of the yellow croaker is fragrant. Ps: This method can be applied to burning any fish. I often ask people how much spoon to use. The spoon that Chinese chefs often say is [Chinese porcelain 羹 羹] or [normal medium stainless steel spoon] Hey, this fish is relatively small, so there is no knife in the fish body. If you use a pound or so of fish, it is best to draw a few knives. If you don’t put salt on the question, don’t answer the question. Have trouble reading the topic and recipes carefully, self-understanding... sweet and sour fish
Large yellow croaker cleaned
Onion, ginger, garlic, knife
1 scoop of wine 2 scoops of soy sauce 3 scoops of sugar 4 scoops of vinegar 5 scoops of water
The kitchen paper sucks the fish's water on both sides of the fish and pats the raw meal. This step is the key to the fried fish. It is the key to the fried fish.
Non-stick pan oil oil temperature 80% hot fish into the slow-fried squid just into the pan, do not flip, wait for two minutes after the surface of the shell, shake the pot back and forth, with the spatula
Turn over the other side
After frying until the sides of the fish are colored, do not take it out and put the onion ginger garlic and an anise in the frying fish pan.
Pour in the early season and cook the small sauce and slowly receive the thick soup.
Plate with chopped green onion
Use sweet and sour sauce 1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water, 1 part cooking wine, 2 parts soy sauce, 3 parts white sugar, 4 parts vinegar and 5 parts water to make juice; if you like, Add some ketchup and adjust it, the taste will be even better! ! !