海參燜蝦乾鍋

中文介紹

材料：草魚片香橙麵粉做法：

1.草魚取魚身，每相隔1CM左右以斜刀切到魚皮處(不要切斷喔），連續5片為一組

2.接著再反方向垂直每1CM切一刀，這樣就成了菊花瓣的樣子

3.用鹽，料酒，胡椒粉醃製片刻，這時候可以將橙榨汁並且過濾下

4.將魚柳每根都均勻的裹上麵粉，拍去多餘的粉

5.鍋內油溫7成左右，將裹好粉的魚柳放入炸至金黃酥脆即可

6。將橙汁和適量的糖，白醋，水澱粉混合燒開勾芡後澆在菊花瓣上即可

小貼士

1.做這道菜關鍵在魚柳的切上，不能切太厚，更不能切斷喔，好像我也切得不漂亮哈

2.魚柳一定要讓每根都均勻的裹上粉這樣炸時候才能舒展開

3.炸時候油溫要控制好，不然容易炸焦了，一般2-3分鐘左右即可

Material: grass carp slices orange flour

Practices:

1. Carp to take the fish, each separated by about 1CM knife into the skin at the ramp (do not cut off oh), a group of five consecutive

2. Followed the opposite direction perpendicular to each 1CM cut back, so look into chrysanthemum petals

3. Salt, cooking wine, pepper marinated moment, this time orange juice and the filter can be under

4. The fish fillets are evenly coated each of flour, take off excess powder

5. Pot of about 7 percent oil, the wrapped fish fillets into flour to deep fry golden crisp

6. The orange juice and the amount of sugar, white vinegar, water, starch mixed after pouring boiling thicken to the chrysanthemum petals

Tips

1. The key to this dish cut fish fillets, you can not cut too thick, not to cut off Oh, if I cut neither too beautiful Ha

2. Fillets to make sure each is evenly coated powder can be such a stretch when fried