Gourmet: Cantonese cuisine

Production method: raw materials

250g of pomfret meat (butterfly fish), 30g of Wuliu sauce, 5g of garlic, 0g of green pepper10g, 0g of onion10g, 250g of sweet and sour, 40g of clean egg, 25g of wet powder, 0g of dry powder100g and 65438 of crude oil.

prepare

1. The butterfly fish is peeled and washed, with the skin facing down on the chopping board, and cut into "flying" thin slices obliquely with a knife. Five willow materials are cut into fine particles for later use.

2. Put the sliced fish fillets into the nest, add salt and mix well, then add eggs and wet raw flour 15g and mix well, and pat the raw flour dry.

3. Heat wok to 2 10℃, add fish fillet powder and fry until golden brown. Take the crispness as the measure, pick it up and put it on the plate. Pour the oil into the oil return tank. Heat 25 grams of hot oil in a wok, add garlic, green pepper and five-willow materials to stir fry until fragrant, add sweet and sour, thicken with wet powder after boiling, finally add onion and tail oil, and pour them on the fried fish.