Grape fish(pu tao yu )

Grape fish

Introduction:

"Yesterday, I made a satisfied Bonefish and a failed grapevine, and my heart has been tangled.... Go to the club to play as usual this morning, and think about it in the afternoon. Let's try it again! According to the fish boss's recommendation, the thicker meat on the market should be minnow Fish, ha ha, it's really delicious. Fish open 45 degrees, fingers wide cross diagonal knife depth to more than 4 / 5. Flavored wine, a little salt and pepper. Hang the whole egg liquid and wrap a large amount of bread bran. First fry the oil until it is mature, then fry it again when the oil temperature rises to 80% heat, and then take it out and put it on the plate. Juice useful grape juice (picture Bento, use eye-catching grape juice) add purple potato color. Stir fry shallot and garlic, add purple sweet potato mixed with grape juice, heat it over low heat, add a little water if the viscosity is high, add white vinegar, sugar, a little salt and monosodium glutamate, and finally thicken it with water starch and pour it on the fish noodles

Production steps:

Materials required:

Fish: 500g

Egg: 1

Bread bran: right amount

Purple potato: 1 piece

Grape juice: 100ml

Salt: right amount

Sugar: right amount

White vinegar: right amount

MSG: right amount

Cooking wine: moderate

Pepper: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Pu Tao Yu