Chinese Food
Squirrel perch
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In my eyes, cooking is an art work. Since ancient times, the unremitting pursuit of the color, fragrance and taste of delicious food has never stopped. And I began to contact this kind of art on the tip of the tongue after having my own small home. I've long wanted to make some challenging dishes. I finally have a chance to try today. For Squirrel Fish, everyone is familiar. The flower knife gives the fish pine like scales. The golden yellow after frying and the red light of tomato juice make this dish full and rich in color. In addition to the challenge of knife making, the key to this dish is the finishing touch - Gouzhi. For the first time, I didn't achieve the dynamic sense of fish leaping over the dragon's gate, but the taste was affirmed by my family.
Cooking ingredients
Cooking Steps
Step1:Clean it. Cut off the head first. When cutting fish, the knife must be quick and carefu
Step2:Half a piece of fish is sliced down against the bon
Step3:Get rid of some heavy rain thorns. It's the same thin
Step4:Flower knife. After beating, add a little salt and white pepper to the fish to make it tast
Step5:Wrap starc
Step6:80% oil temperature is enough to explode. For the first time, set the shape, and for the second time, fry the crus
Step7:Fried and ready to water. This time, it's not very good-looking, because the first time I made squirrels and bass, the second reason is that I didn't let the pattern spread as far as I could.
Step8:Add the ketchup. If you feel the taste of tomato is too strong, add a little water and pour the starch juice directly on the fis
Step9:Note: 1. When buying fish, you must buy fresh fish. 2. When processing fish, you must cut your hands quickly and carefully. 3. When processing fish, you must wrap the starch evenly. 4. When changing the knife, you need to be a little thinner, two-thirds of the depth. 5. When frying, you need to make the soft juice in the outer crisp sweet and sour
Cooking tips:There are skills in making delicious dishes.
