Chinese Food
Carp leaps over the dragon's gate
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I learned this dish from a teacher. It's good at cutting. It's also called sweet and sour carp, but the traditional sweet and sour fish are all. My fish is standing in the bowl. Later you will know how to stand it. When you play flower knife, you should pay attention to that if you don't play it well, it will directly affect the beauty of the dishes. The characteristics of the finished product - golden and bright. It's Crispy on the outside and like nothing in the inside Poor say not even let go of bones. Ha ha. Next start
Cooking ingredients
Cooking Steps
Step1:Change fish tail to swallow tai
Step2:Change the fish into a large scalpel for marinatin
Step3:Salting with ginger and monosodium glutamat
Step4:Make sure you add enough oil in the po
Step5:When burning oil, mix the flour and flour water into flour paste for standb
Step6:Put the fish in the batter and fry it in the pot until it reache
Step7:Put the fish in a curved shape into the oil pan. Make sure to bend or it won't stand up
Step8:It's fried. But it's not fried very well. I've fried food every day these days. I'm so angry that I have a cold. Let's have a taste
Step9:Mix the sugar and vinegar. Put the tomato sauce, sugar and vinegar together in the pot and thicken them
Step10:0
Cooking tips:Don't make the fish too big. Don't buy a fish weighing five or six Jin. It's not good if you don't even put the pot on it. You have skills in making delicious dishes.
