By still 567
1 osmanthus fish
Arowana Grandma Township small squeezed rapeseed oil to taste
1 scoop of cooking wine
1 scoop of salt
2 scoops of sugar
Tomato sauce 1 tbsp
Cornstarch to taste
A little water starch
A little water
1 scoop of white vinegar
1: Cinnamon fish, wash and set aside.
2, remove the fish head, use a rag pad on the body of the fish and use a blade under the fish meat, up and down two pieces.
3. Remove the fish bones.
4, fish fillet change knife, oblique knife 45 degrees sliced fish.
5, slice to the fish skin, do not cut, complete two pieces in turn.
6: Slice the fish fillets, and then use scissors to cut them horizontally into a prismatic shape.
7, then use clean water and clean water.
8: Add cooking wine salt to an egg white to marinate into the taste, and the fish head is also marinated.
9: Use corn starch to evenly sprinkle the fish strips with corn starch. Each strip is dipped in starch.
10. Lift the tail and shake it.
11, add more oil to the pot 60% of the hot fish (both hands lift the two ends of the pan to fry until set, and then put in) fry until golden brown fishing out, the oil temperature rises and then re-fry once fished out of the plate.
12: Heat up a little oil and heat 1 tbsp tomato sauce, 2 tbsp water, 2 tbsp sugar, 1 tbsp white vinegar, a little salt, and finally use water starch to draw the sauce, bubble and turn off the heat.
13. Drizzle into the fish.
Avoid drinking tea before and after eating fish.
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