Chinese Food

Cooking Steps

1. 

   Step30:You must remember not to put monosodium glutamate and chicken essence in sweet and sour dishes. And I never use scales when cooking. So the proportion of sauce should not be very accurate. Forgive me, everyone. I usually use experience to control the quantity. If I go to 1500 collections, I will bring you a house food.

2. 

   Step29:Succes

3. 

   Step28:On the fis

4. 

   Step27:Thicken the sauce and put in a small scoop of hot oil

5. 

   Step26:Put in white vinega

6. 

   Step25:Add sugar and a little sal

7. 

   Step24:Add some wate

8. 

   Step23:Stir fry tomato sauce with the oil left in the po

9. 

   Step22:Fried fish. Cherry eye

10. 

    Step21:Heat up the oil in the oil pan to 80% of the heat (slight smoke) and fry the fish agai

11. 

    Step20:Drai

12. 

    Step19:Fried golde

13. 

    Step18:Put the tail of the hand-held fish into the oil pan. The oil in the oil pan should be boiled to 50% of the heat

14. 

    Step17:Coated with dry starc

15. 

    Step16:Turn 45 degrees and cut again. The fish between the two knives are diamond or squar

16. 

    Step15:Keep the thickness even. Do not cut off the fish ski

17. 

    Step14:Tilt 45 degrees to fish ski

18. 

    Step13:Fish bone under the slic

19. 

    Step12:Let's take the bones off the side of the fis

20. 

    Step11:Get two pieces of fish with tails connected. Two pieces of fish without middle bone

21. 

    Step10:Cut the tailbon

22. 

    Step9:On the other hand, the same operatio

23. 

    Step8:Do not cut to the en

24. 

    Step7:Cut the back of the fish along its middle bon

25. 

    Step6:Clip out the fishthread on both sides of the fish body with hands or pinches (both sides have) and put the fishthread in the meat near the back of the fish. You can see it after beheading

26. 

    Step5:Cut the water. Make the head of Squirrel Fish with i

27. 

    Step4:Chop the wate

28. 

    Step3:Beheaded fis

29. 

    Step2:After descaling and eviscerating, clean the fish body. Cut off the head and the upper stroke of the fish together

30. 

    Step1:Prepare ingredient