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Sweet and Sour Crispy Fish (how To)
by Hilltop Monkey๐_LQYTQL
Favorite
4
Difficulty
Hard
Time
1h
Serving
2
Friends who follow me may find that I have cooked boiled fish head and spicy boiled fish over the past few days, and introduced my own methods of operation. Today I will introduce to you the operation method of my sweet and sour crispy fish, I hope you like it. The boiled fish head, spicy boiled fish and today's sweet and sour crispy fish are made from one fish. Because the fish bought in the New York supermarket are large, and they are killed and placed on the countertop for you to choose. You can buy them once and keep them in the freezer of the refrigerator! Itโs okay to freeze fish for three months, but we wonโt be so long, because the fish is really delicious and healthy. You can make it in a different way. Next time I will make a pickled fish that everyone likes. I hope everyone likes it๐
The sweet and sour crispy fish is the sweet and sour fish sauce and the frying process must be mastered. I have already told you about the ingredients here, but whether it is delicious or not is it your own choice? This standard should not deviate much. It is just that you have to taste the salty and light taste after adding the sauce to the saute base. You only need to adjust it according to your own taste. In addition, the taste of the fish should be good, because the fish needs to be fried in a frying pan and coated with a layer of paste that is not easy to taste.
Because it is the method of operation, I wrote more verbosely. The masters and friends who are good at it, please forgive me, and I will be able to accept it humbly and give valuable comments! "
The sweet and sour crispy fish is the sweet and sour fish sauce and the frying process must be mastered. I have already told you about the ingredients here, but whether it is delicious or not is it your own choice? This standard should not deviate much. It is just that you have to taste the salty and light taste after adding the sauce to the saute base. You only need to adjust it according to your own taste. In addition, the taste of the fish should be good, because the fish needs to be fried in a frying pan and coated with a layer of paste that is not easy to taste.
Because it is the method of operation, I wrote more verbosely. The masters and friends who are good at it, please forgive me, and I will be able to accept it humbly and give valuable comments! "
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