Fortunately, Duo Jin seemed to care more about the food. He just talked to the shopkeeper for a few words, and the shopkeeper led Chu Congrong to the kitchen without saying anything. It can be seen that this guy should be a regular customer here.

Although the name of Deyilou and the store are very impressive, the business is probably not very good. This can be seen from the expressions of the waiters, the use of the tables in the store, and even the atmosphere of the store. But after all,

It's a big restaurant in the county, and it has a pretty complete range of dishes and ingredients.

There happens to be live carp in the store. Since the rich man is obsessed with sweet and sour carp, and in order to hold his thigh for a long time, I will satisfy him this time. Chu Congrong rolled up her sleeves, chose a carp of about two kilograms, and made a meal.

To operate, remove the gills and internal organs, clean and cut the fish body in a grid pattern. Then use onion, ginger and wine to make cooking wine on site, put the prepared fish in and marinate for a few minutes, this is to remove the fishy smell and increase the aroma.

.Pick it up after a few minutes and wrap the fish body with a towel to absorb the water on its surface.

The next step is to make the gouache paste. Take a little flour, add the cornstarch you brought, add some salt and cooking oil, add water and stir until it forms a yogurt shape. This way you can paste the fish body. For the sake of deliciousness, try to make it more delicious every time.

Every piece of fish must be coated with paste.

After finishing this step, Chu Congrong poured oil into the pot and visually checked until it could cover the body of the fish. Then she heated the oil until it boiled. She grabbed the head and tail of the carp with both hands and bent it into a bow shape.

, put the fish body into hot oil and fry it. This is to shape the fish so that it can hold its head and tail high. First fry the fish body repeatedly for a while, and then put the whole fish into the oil nest and fry it. According to

The size of the fish and the temperature of the oil will control the frying time. After a few minutes, you can pick it up and put it on the plate.

The last and most important step is left - sweet and sour sauce. Put a little oil in the pot, add green onion, ginger and garlic, stir-fry over low heat until fragrant, then add some vinegar and sugar, and some soy sauce to enhance the color and freshness. Of course, it is indispensable.

Add salt and stir-fry until large bubbles form. At this time, add cornstarch until it becomes thick and the sugar syrup is ready.

First pour some hot oil on the previously prepared fish, pour the sweet and sour sauce on the fish, sprinkle some chopped green onion on the surface for garnish, and you're done!

Chu Congrong looked at the work she finally made. At least it looked and smelled very satisfying. The only thing left was to see if it could withstand the taste of rich gourmets. She felt a little uneasy and guilty, wondering if she could achieve the goal.

Someone's expectations, after thinking about it again, she decided to serve it to the table herself.
Chapter completed!