Editor: Chinese Food Network Mobile site
Ramps are washed clean, blanched in boiling water, and set aside.2. Heat a pot with a little oil, add the stir-fried, then add clear broth, followed by sugar, salt, fresh
lemon juicelight soy sauce, dark soy sauce, Mexican chili, and adjust the flavor with starch to thicken.3. In a pot, heat oil, coat the chrysanthemum fish with starch and egg liquid, then coat it again with starch and fry until thoroughly cooked in 60% hot oil, then remove and plate up.
4. Serve the ramps as decoration, pour the prepared sauce over the chrysanthemum fish, adding a little Sichuan pepper oil at the end.
Tips
Key Points: Precision in knife skills is crucial; control the oil temperature during frying.
Tip: Knife skills are crucial; control the oil temperature while frying.
