Dry Burn Side Mouth

Name: Dry Burn Side Mouth
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Partial mouth fish; Some Chicken Essence; Some Thirteen incense; Some granulated sugar; Some Soy sauce; Some White vinegar; Some Dried chili; Some parsley; Some Cooking oil; Some ginger; Some Green onion; Some salt; Some Cooking Wine; Some starch; Some Rice wine

by A༤ོ小梁子༄_jFWrcb

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sweet and sour"

Dry Burn Side Mouth

1. Partial mouth fish to scale. Change the knife on the front and back of the viscera

2. Pour soy sauce into the dish and sprinkle shredded green onions on the front and back of the fish. Ginger silk. salt. Thirteen incense

3. Pat the fish on the front and back with dry starch

4. Use a large pot to shape the fish first. Then switch to medium fire. In a small fire. Griddle has a partial mouth. The focus of the deep-fried is more delicious

5. Leave a little oil in the bottom of the pan, put ginger shreds, dried chilies, and then add some diced carrots to stir fry. Then add water and seasoning. salt. soy sauce. sugar. Put the fried fish in the pot and continue to cook to thicken it. Collect the juice. Sprinkle some coriander on the plate. Sell out

Tips:
When frying fish. Fire first. Medium fire. small fire. Conversion. Because you have to deep-fry the fish. It takes a long time. Always use the words of the fire. The fish becomes black