Thai Sweet and Spicy Fish Balls
1.
Dahao fish balls, washed in Shanghai Qingdu
2.
Cut the fish balls in half, then cut two cuts across the convex side and two cuts vertically, being careful not to cut off
3.
Fried flour
4.
Pour the fried powder into a bowl, about half
5.
Pour the fish balls into the bowl, and evenly dip them in the fried powder. Be careful to dip them in the cracks of the knife. They will bloom easily when they are fried.
6.
After all the frying powder is coated, sift out the excess frying powder
7.
Turn on the fire, add oil to the pan, heat up, pour in the fish balls, stir constantly to make it evenly heated
8.
Fish balls expand when heated, and deep-fried until golden brown
9.
Remove the oil (the speed of deep-fried fish balls is very fast, less than two minutes, do not go away, so as not to fry), pour the remaining oil in the pot into a clean bowl (don't waste it, you can still use it), and a little At the bottom of the pot
10.
Heat oil in a pot and add chopped green onion~ this is sweet chili sauce
11.
Add a spoonful of sweet chili sauce and stir fry
12.
Add fish balls and stir fry quickly
13.
The fish balls are evenly coated with sweet chili sauce
14.
In a separate pot, add water to boil, add some salt, a little oil, and then add Shanghai Green to boil it, then serve
15.
Set the plate, the finished picture
16.
The balcony is well-lit and beautifully illuminated
Tips:
1. Be careful not to cut the fish balls when changing the knife
2. Deep-fried fish balls can't be fried for a long time, the color is slightly golden and they can be cooked. After a long time, the fish balls lose too much moisture and the taste is not enough!
3. Add a little oil to stir-fry the greens, the color of the greens will be better, emerald green
4. There is no sweet chili sauce, you can use tomato sauce instead to make a different taste
