[Features] The fish is fragrant and crispy, the marinade is sweet and sour, and when it is poured, the sound is loud and full of scent.
ã€raw material】
750 grams of fresh squid and 70 grams of sorghum. Onion 25 grams, ginger 20 grams, 25 grams of soy sauce, 25 grams of Shaoxing wine, 25 grams of rice vinegar, 50 grams of white sugar, 15 grams of wet starch, 5 grams of sesame oil, 750 grams of cooked peanut oil (100 grams of actual fuel consumption).
ã€Production process】
The squid was treated with a peony knife on both sides of the fish, and the fish head was tightened with a thread and the fish head and fish body were loosened with a knife. When the wok gets angry and in the peanut oil till it is hot (about 125°C), apply a layer of paste evenly to the starch in the water. Hold the fish head in one hand and gently hold the fish head. Into the pan, when it is deep-fried until light yellow, remove it from the fish's beak. After it cools slightly, put the fish into a pan of Qicheng hot (about 175°C) and fry until golden brown. After it cools, put it in a pan with Bacheng hot (about 200°C) and fry until it burns yellow. When the fish body floats on the oil surface, remove the plate and use a washed cloth to loosen the fish. In the second heavy oil fry fish, take another pot lit, put oil heat, the next onion, ginger, musk, add soy sauce, Shaoxing wine, sugar and water boil. Starch with starch water, then dip into sesame oil, vinegar, cooked peanut oil, into the yellow segment, served as sweet and sour marinade. At the same time of preparing the halogen, take a wok and heat it until the bottom of the pan is burning hot. Into the cooked peanut oil, pour the other sauce into the pan, and quickly transfer the fish and marinade to the mat. When the marinade is poured onto the fish, it will make a "click" sound and then use chopsticks to loosen the fish so that the marinade can fully penetrate into the fish.
ã€raw material】
750 grams of fresh squid and 70 grams of sorghum. Onion 25 grams, ginger 20 grams, 25 grams of soy sauce, 25 grams of Shaoxing wine, 25 grams of rice vinegar, 50 grams of white sugar, 15 grams of wet starch, 5 grams of sesame oil, 750 grams of cooked peanut oil (100 grams of actual fuel consumption).
ã€Production process】
The squid was treated with a peony knife on both sides of the fish, and the fish head was tightened with a thread and the fish head and fish body were loosened with a knife. When the wok gets angry and in the peanut oil till it is hot (about 125°C), apply a layer of paste evenly to the starch in the water. Hold the fish head in one hand and gently hold the fish head. Into the pan, when it is deep-fried until light yellow, remove it from the fish's beak. After it cools slightly, put the fish into a pan of Qicheng hot (about 175°C) and fry until golden brown. After it cools, put it in a pan with Bacheng hot (about 200°C) and fry until it burns yellow. When the fish body floats on the oil surface, remove the plate and use a washed cloth to loosen the fish. In the second heavy oil fry fish, take another pot lit, put oil heat, the next onion, ginger, musk, add soy sauce, Shaoxing wine, sugar and water boil. Starch with starch water, then dip into sesame oil, vinegar, cooked peanut oil, into the yellow segment, served as sweet and sour marinade. At the same time of preparing the halogen, take a wok and heat it until the bottom of the pan is burning hot. Into the cooked peanut oil, pour the other sauce into the pan, and quickly transfer the fish and marinade to the mat. When the marinade is poured onto the fish, it will make a "click" sound and then use chopsticks to loosen the fish so that the marinade can fully penetrate into the fish.
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