1 1. Grass carp head under the armpit, remove the fishbone, leaning on the flower knife. Sprinkle fish, salt and pepper for 10 minutes.
2 2. Cut the head of the fish obliquely under the water as a squirrel's head.
3 3. Add the appropriate amount of water or ketchup to tomato sauce, and then divide it into two portions. Add 1 portion of sugar and 9 degrees of vinegar. 2 another spare (this is used to fry tomato red oil
).
4 4. Control the net moisture of the submerged fish and evenly sprinkle dry starch.
5 5, the pot widens the oil, the oil temperature 8 becomes hot, puts in the grass carp which takes the good starch, pays attention to stereotypes. Until it is bombed to golden yellow, the shell can be hardened.
6 6, base oil left in the pot, add scallion ginger and garlic until fragrant, add the second portion of tomato sauce fry the red oil, add the soup into the pot and put the starch. And then put in a good tune
ketchup. Salt, Monosodium Glutamate, and green pepper diced (preferably placed in carrots, diced cucumbers) are quickly stirred in hot ripe oil. }
7 7. Pour the juice on the fish.
Tips will be delicious if you want to blow it through!
Monosodium Glutamate
Monosodium Glutamate,Msg Food,Msg Spice,Msg Powder
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