If you eat fish regularly, you can try the new method of sweet and sour crispy fish

Process: material selection - primary processing, knife work - sizing, powdering, yard taste - frying, pouring juice

Features: beautiful appearance, crispy outside and tender inside, sweet and sour flavor

Flavor type: Sweet and sour flavor

Cooking: Fry, drizzle

Ingredients: large fresh fish

Accessories: whole egg, water bean powder, raw and cooked mustard

Seasoning: ginger shallots, cooking wine, salt, ginger garlic rice, green onion, fresh soup, sugar, vinegar, soy sauce, monosodium glutamate, ginger shredded, garlic shredded, pickled pepper shreds

Cooking procedure: 1. Large fresh fish after the initial processing process washed, put on the vegetable pier on both sides of the fish body meat thick according to the size of the fish body, respectively, the use of straight knife into the oblique blade knife method to delete 5-7 knives, fish meat in the fish body connected to the small pieces, the fish head with a knife and cut, the fish tail slightly repaired and straightened after the enlargement plate with ginger onion, cooking wine, salt mixed with the code of taste, after the taste to pick up the ginger onion without use. Parsley is picked and washed and soaked in water. Place the ginger and shallots in a small bowl and soak in water to set aside. Wash and set aside.

2. When the wok is placed on a high heat and the oil is 50% hot, switch to medium-low heat to keep the oil warm and set aside. The flavored fresh fish with a hand fish tail, upside down on the surface of the slurry, with the other hand from the tail down to the fish surface, the fish meat is completely wrapped, put in the oil pan soaked in the time, set the shape until the frying is fished out, the fire is changed to a high heat at the same time, the heat will be heated to 70% hot time again into the fresh fish fried to the set, quickly fried surface crisp, crisp, crisp, crisp, crispy after the drainage oil, put into a large dish for later.

3. Put the wok on medium heat with an appropriate amount of oil, burn to 30% heat, first put ginger garlic rice, green onion slightly fried until the flavor is strong, mix into the fresh soup, open it with high heat and boil it slightly, add salt to set the salty taste after the ginger onion garlic flavor is put into the soup, more white sugar is sweet, a little soy sauce makes the soup color light brown red, after mixing well, add water bean flour to hook the soup, add a little monosodium glutamate when the soup is thick, put balsamic vinegar to make the soup brown red, mix well again and add a little grease to make the soup loose and shiny, heat and blanch after the pot is poured on the fish noodles after loading, Mix ginger shallots and pepper shreds and sprinkle well on the fish noodles and set aside.

4. Put the wok on the high heat again, add a little grease to the hot soup and pour it on the surface of the fish, and add coriander.