Sweet and sour tilapia(shao you bu zhang pang de tang cu wa kuai er yu )

Sweet and sour tilapia

Introduction:

"As a typical Sichuan boy, he is born with spicy food, but I, Sichuan boy, can't resist sweet and sour food. I can't stop eating chopsticks every time I meet sweet and sour food. In fact, there are many sweet and sour food in Sichuan food, but my father doesn't like spicy food, so I seldom cook sweet and sour food, but recently I'm so greedy that I can't add it I've always liked the Squirrel Fish in the restaurant. But I prefer our own sweet and sour taste in China. That is to say, we use our vinegar and sugar instead of ketchup. Needless to say, I'd like to present the sweet and sour tilapia made by Sichuan zai'er for the first time. That's what we call it here. I don't know what to do, In Sichuan, we eat more silver carp and silver carp, mainly near the Yangtze River. These two kinds of fish are also delicate. Today I use silver carp. The head wood is so big. I only use my body, tail and head. I plan to make lobster sauce fish head for my father in the evening. I will serve it in the evening!! "

Production steps:

Materials required:

Silver carp: one

Flour: right amount

Ginger slices: right amount

Garlic: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Shao You Bu Zhang Pang De Tang Cu Wa Kuai Er Yu