Crispy little Phoenix Tail(su ruan xiao feng wei )

Crispy little Phoenix Tail

Introduction:

"Soft fish, good calcium supplement"

Production steps:

Step 1: clean the anchovies and drain the water (kitchen cloth is the best)

Step 2: pat on the cornstarch

Step 3: deep fry in hot oil until crisp

Step 4: fry the fish and set aside

Step 5: prepare ginger, onion and garlic, and leave some onion

Step 6: in a hot oil pan, saute ginger, scallion and garlic, and put the fried fish into the pan

Step 7: add cooking wine, sugar, soy sauce, vinegar and proper amount of water (less than 1cm of fish)

Step 8: bring to a boil over high heat, turn to low heat and simmer for 30-40 minutes (the juice is dried), take the pot and put it on the plate, then sprinkle with scallions

Materials required:

Anchovies: 500g

Ginger: right amount

Scallion: right amount

Garlic: right amount

Raw powder: appropriate amount

Cooking wine: 40ml

Soy sauce: 60ml

Vinegar: 80ml

Sugar: 1 tablespoon

Note: mature vinegar can make the calcium of fish fully analyzed

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Su Ruan Xiao Feng Wei