Su shi grass carp is the most delicious ways - - - - - - - - - - - - - Su shi explodes the fish industry information | | oven furnace grilled fish, roast mutton stove, grill, pizza oven - The artisan oven

Detonation is also called the fish, fish is very rare in jiangnan side land of fish and rice, water more fish suzhou people love to eat fish, especially love to eat fish dinner, family reunion dinner, family get-togethers involve a fish is a time when eating noodles, red oil fish surface blasting is also old suzhou explosion of choice is understandable after frying fish said grass carp as simple but not salted seasoning, the thickness of the fish, the proportion of the sauce has exquisite plain grass carp has made the amazing taste Fried to burn fish hot bubble into the sauce suck full of fish, juice is crisp skin, meat is fresh light salty sweet, slightly sweet and sour, it's really a good can't stop Soviet explodes the fish mouth materials: grass carp 500 g, 5 root spring Onions, some salt, cooking wine, 1 spoon, 1 spoon, 5 slices ginger, oil amount. Sauce: 500 g water, three star anise, cinnamon, 1 piece, Chinese prickly ash around 20, 80 g sugar, 1 spoon vinegar, old 1 spoon, 1 spoon, cooking wine, 1 spoon, some salt. Do method: 1, grass carp slices wash after blowing the black membrane of the stomach, perpendicular to the fish back cut into 1. 5 - 2 cm thick fillets. 2, add 1 tablespoon fish cooking wine, 1 tablespoon soy sauce, ginger, spring onion and a little salt, stir well and marinate for 15 minutes. 3, the sugar in the sauce, vinegar, soy sauce, soy sauce, cooking wine, a little salt in small bowl. 4, pure water in the pot, add a star anise, cinnamon, boil into a good sauce, boil again, in the Chinese prickly ash can turn off the heat. 5, completes the sauce to pour in cool backup in the basin. 6, edible oil to fifty percent hot burning, put the fish into the pot, fish fragile don't frequent turning, remove to drain oil Fried until crisp. CPC again to burn to 7, 7, pot into hot, Fried fish once again into the pan Fried until golden yellow burn. After 8, Fried fish catch, strike into the sauce of cooling, bubble for a while, liquid after soaking. TIPS: 1, grass carp slices, the thickness of 1. 5 - 2 cm the most appropriate, too thick, Fried too thin will be Fried too dry. 2, fish eat deep-fried is better, is to fry ripe for the first time, the second is crispy Fried, Fried twice is better to eat. 3, su shi cuisines, sweet is also a feature, the amount of sugar in the sauce don't doubt, I tried this quantity just ok if does not love sweet is reduced. Next up: autumn, crab fertilizer on an article: a bowl of warm warm stomach cold dish - — Upgrade to fat sour soup