1. Prepare saury, head and tail
2. Divide in half, remove the ribs in the middle (the small thorns on the side don’t need to be removed for frying, it’s crispy), remove the internal organs, wash and absorb the water, and set aside
3. It's best to use a pan! ! ! Heat in a large hot pot, pour the salad oil, the oil temperature is about 70 degrees, then add the saury sticks, fry until medium heat! In order to prevent the fire from being too burnt, it will affect the taste. Fry until browned on both sides, take out and set aside
4. Don't have too much oil in the pot! Put in salt, cooking wine, chili sauce, soy sauce, oil consumption, chicken essence, spicy, fresh white sugar (all less), and less water. Bring out the aroma, turn to medium heat, add kumquats, and cook for 15 seconds! Turn off the heat. Pour the sauce on the saury
5. Pour a small amount of salad oil in the pot, add salt, cooking wine, chili sauce, soy sauce, oil, chicken essence, spicy, fresh white sugar (all less), and less water. Bring out the aroma, turn to medium heat, add kumquats, and cook for 15 seconds! Turn off the heat. Pour the sauce on the saury
6. Set it up and you're done!
Tips:This flavor may not be suitable for everyone, friends who like to eat sweet and sour, can learn to make it.
