Sugar cool bream making main ingredients: fresh bream, ginger, pepper, onion root, garlic, rice wine, sugar, vinegar, soy sauce, soy sauce, water, tapioca starch.
Sugar cool flatfish practice process:
1: flatfish slaughtered and solved clean 2 sides of the cut on the knife, sprinkled with the appropriate ginger, pepper, scallion root, rice wine marinade for 10-15 minutes;
2: sugar, vinegar, soy sauce, soy sauce in accordance with the ratio of 2:1:1:1, add 60-70Ml of water, stir well into the sweet and sour sauce;
3 : add the right amount of oil in the pot to boil, put into the flatfish low-fire 2-sided deep-fried into orange, fish up and drain the oil;
4: pot to leave a small amount of oil, put into the ginger, onion root, garlic for bursting incense, when the heart poured into the sweet and sour sauce;
5: add the right amount of thin gravy powder, toss;
6: put into the deep-fried flatfish, high-fire boil, the Chinese fire stewed for 10 minutes up and down, turn the fire to collect the sauce can be thicker, and then you can use it. Turn the fire to collect thick material juice can be.
Tips:
1: bream can be replaced with other live fish, fish should be clean, gray and black mucous membrane in the skin must be removed to clean;
2: sweet and sour sauce can be adjusted according to the taste of each family at will, soy sauce coloring, soy sauce seasoning, but are salty, so there is no need to put the salt seasoning;
3: the fish frying into the pot to be Wipe the water of the fish body, to be able to maintain the details of the fish fillets;
4: the actual operation of the final will be a big fire to collect the juice, so the previous gravy powder does not have to be excessively sticky, to prevent the pot into the heat into the soup;
5: let the fish in the sweet and sour sauce slightly boiled for a while, to make the fish more into the flavor of the thick.