Seasoning: chili pepper (red, sharp, dry) 20g vegetable oil 20g vinegar 5g soy sauce 4g sugar 5g wine 3g scallion 5g starch (peas) 3g garlic 4g ginger 4g each moderately

Sweet and sour crunchy fish:

1. the fish will remove the scales, gills and viscera washed, wiped with a clean cloth to remove the water, will be the body of the fish on both sides of each face With a standing knife first cut 1 cm deep, then diagonally up the flat knife to 2 cm deep, *** cut 6-7 knives, knives equally spaced.

2. With cooking wine, soy sauce, salt will be smeared with fish, so that the flavor, wipe dry with a clean cloth to be used; pickled chili pepper seeded and cut into thin strips.

3. Oil burned to eighty percent heat, the dryer starch evenly coated in fish, handheld fish tail, fish head first into the pot, deep-fried until the fish was dark yellow, fish out into the dish, with a hand pat loose.

4. Note oil is hot, under the onion, garlic, ginger stir-fried, then soy sauce, water starch, cooking wine, sugar, vinegar and fresh broth on the juice cooked in the pot, stir, hook two stream gravy, pan dripping in the fish, and then shredded green onions, pickled chili peppers sprinkled in the fish into the body.

For more information on sweet and sour crispy fish, see Mint.com Food Library/shiwu/tangcucuipiyu