2, put a little oil in the pot, the fresh ethnic chili sauce fried red oil, pour into the cod, put onions, ginger, garlic, add broth, put a little sugar.
3, cover the pot with a lid and simmer for 7-8 minutes, pour in the cut carrots, shredded green peppers, a little salt, monosodium glutamate, stir fry out of the pot.
4, cod to remove impurities and wash, inside the black skin to remove net oh, cut into 2 centimeters or so of the section, water starch soak well, add starch, to thicken a little bit, put your snow fish into the inside to be able to hang on the white pulp and a little bit under the drop is best.
5, prepare a large bowl, pour the vinegar, if it is rice vinegar to a bowl or so, sugar added to half of the vinegar so much, put the right amount of salt, monosodium glutamate, ketchup, stir well, and then into the chili powder a little, garlic slices, also put into the bowl of juice, taste, to be sweet and sour on the line.
6, the pan on the hot oil, sixty percent of the heat when the cod pieces one by one into the stereotypes after the flip fried to golden, mature fish out.
7, and so the oil to eight or nine percent hot, and then poured into the re-frying once, deep-fried until the color of golden and crispy skin, with a spoon knocking when the sound of popping fish out.
8, the pot to stay in the bottom of the oil, the bowl of juice poured into the frying until boiling open, the fried fish pieces poured into the soup to hang evenly on the good. Also, the soup should not be more, if you do a plate of cod, a big bowl of juice is enough, and the frying time must be short, otherwise the fish pieces of the crispy shell will be back to soft.