The Food Guide of the little lucky girl

25 Sweet And Sour Fish

Song Yue kept two of the fresh fish for eating in the evening and put the rest in the space of the jade pendant.

　　As soon as she came back she started cooking the fish.

　　Zhou was cutting grass for pigs again. She stole a glance as she moved the grass back and forth and saw that the girl was very skillful and killed the fish without blinking an eye.

　　As if he was very familiar with handling fish, he cleaned out a fish with a swish and a splash, and then started to marinate it.

　　Song Yue suddenly glanced at Zhou, who immediately became frightened and turned her head away pretending nothing had happened, but in fact her heart was about to jump out.

　　But it's rare.

　　There are actually people who can learn so many things after dying once.

　　Zhou was very sad.

　　Song Yue immediately closed the kitchen door. After all, her seasonings could not be seen by others.

　　If someone saw her conjuring seasonings out of thin air, they would probably be scared silly.

　　Zhou thought she just didn't want others to steal her skills, so she didn't think much about it and continued to cut pig grass. There was still a lot of grass left to cut.

　　Song Yue was preparing to make sweet and sour fish. She cut the fish meat into tile-like slices for later use.

　　The next step is to paste it.

　　Song Yue took out an egg, poured some starch into it, stirred it into a paste, and then spread the paste evenly on the fish.

　　Apply the paste to the gaps between the fish meat that have been cut into tile-like slices on both sides of the fish.

　　Then add a proper amount of oil into the pot and heat it to about 80% hot. Grab the fish tail and put it into the pot to start frying. At first, you need to grab the fish tail with your hand, use a spoon to scoop some hot oil on the fish body, and make sure the fish meat is turned out.

　　After both sides of the fish are fried with oil and cut into pieces, put the whole fish into the pan and fry every part of the fish until the skin is crispy.

　　Remove from the pan immediately and set aside.

　　Leave a little oil in the pan, and the rest can be used for cooking.

　　When the oil temperature is about right, Song Yue puts the onion, ginger and garlic into the pan to stir-fry, then adds the tomato sauce bought from the system, stir-fryes twice, adds a little water and brings to a boil.

　　Then you can start seasoning.

　　Add appropriate amounts of sugar, salt, light soy sauce, a little white vinegar, and finally add water starch and mix well.

　　Song Yue has made sweet and sour fish countless times, and she has also made squirrel fish before, but it is not necessary to eat it at home, so she has to save some tricks for the competition.

　　Mainly because I'm too lazy.

　　Anyway, this simple sweet and sour fish can get full marks, so I don’t want to add to the trouble.

　　As for the ratio of vinegar and sugar, Song Yue easily grasped it. The sweet and sour fish she made was crispy on the outside and tender on the inside, and the sweet and sour sauce was just right and not greasy at all.

　　On the contrary, it is very appetizing.

　　Afterwards, she steamed the steamed corn bread as usual, and then steamed the white rice for her family to eat.