In the past, the squid was photographed with flour, fried in oil, and then used to burn sweet and sour vinegar. The procedure can be said to be a bit complicated. It is necessary to pat the powder, fry, re-cook the simmered sweet and sour sauce, and put the squid wrapped in sweet and sour sauce. juice. Now I am used to simplification. Use a flat-bottom non-stick pan, use less oil to fry the fish, do not take the powder, do not need to re-pot, directly on the fried fish with soy sauce, rice vinegar, sprinkle with sugar, fire, open with chopsticks Turn over the fish noodles and sprinkle with chopped green onion.
Clean the octopus, cut it into 4-5CM length sections with scissors, drain the water for use.
The flat bottom non-stick pan is hot, and the fish is photographed with dry starch (I omitted this step here)
Pour a little oil in the pan and fry the sauté
Under the squid section, open the fire and fry until golden on both sides (fry one side and fry the other side, do not flip repeatedly)
Spray a proper amount of cooking wine, pour the appropriate amount of soy sauce and rice vinegar (I put about 10 grams of cooking wine, 40 grams of soy sauce, 30 grams of rice vinegar here), then add 50 grams of hot water, boil the fish with a big fire, shake a few pots, sprinkle a Layer of white sugar (about 15 grams)
Use a chopstick or a shovel to gently flip the fish to the bottom. Shake the pot again, so that the fish is wrapped in sweet and sour sauce. When the soup is thick, turn off the heat, sprinkle with chopped green onion, and serve in a pan.
1, the fish must choose fresh; 2, the choice of non-stick pan, can make each kitchen novice successfully fried fish! 3. When frying the fish, be sure to open the fire. When frying, it should be molded once. Do not flip it repeatedly; 4, the proportion of sugar, vinegar, soy sauce can be adjusted according to their own preferences;