松鼠桂鱼英文导论.pptx

Sweet and Sour Mandarin Fish;;Practice steps;Second, clean the ingredients, set them aside.;Cut off the fish head;One hand holding the body, with a sharp knife slice open the fish along the bone, pay attention to the tail here dont disconnect, flip to open another slice of fish, and then put the fish belly meat to slice off here a thorn.;Put the two pieces of fish skin side down and first straight Ji, oblique（斜） Ji again, deep into the skin into a diamond （菱形）knife;With cooking wine, salt water, wipe on fish heads and fish respectively（分别地）. Then roll on dry starch again, carry over the tail shaking off the excess powder.;Under oil frying pan with a big heat, burning hot eighty percent, down by hand carry live fish, pouring down the heat oil from the fish so that you can cut the flowers knife fish to finalize the design.;Make the two pieces of fish tail fin（鳍） forming in pan fry. Again all the fish into the pan fry, scoop（舀） up until golden. Put the fish head into the pan fried to golden with chopsticks to make it in a shape.;Put fried fish heads and fish on a spell back into the shape of a whole fish. Head and tail to cock（翘起）.;To mix the tomato sauce in a bowl with fresh soup, sugar, vinegar, wine, fresh sauce , wet starch into a sauce.;Leave a little oil in the pan, fried the scallion(青葱) fragrant and remove. Add bamboo shoots(竹笋), mushrooms, green peas, shrimps（虾米） and stir-fry until done. The use after the big fire thick sauce, sprinkle sesame oil（香油）.;Pour thick sauce on the fish. You’re done!