Sweet and sour pomfret jerky
1. The fresh pomfret will not peel off when it is dried and fried in advance.2. when frying, turn it over to avoid scorching.3. when mixing juice, use a low or medium fire to avoid drying the water.4. rock sugar is more beautiful than white sugar.5. add vinegar when coming out of the pot so that the first vinegar has almost volatilized, and also to remove greasiness.
Step 1 . Prepare seasonings.
Step 2 . Wash the pomfret in advance and air dry it in a cool place.
Step 3 . Pour oil into the pot and fry the dried pomfret over medium heat.
Step 4 . Fry until both sides turn golden brown.
Step 5 . Transfer to a plate for later use.
Step 6 . Add scallions, ginger, and garlic to the bottom oil in the pot and stir fry over low heat until fragrant.
Step 7 . Then add seasonings other than fresh vegetables and water starch, and slowly boil over low heat with a little water.
Step 8 . Mix the water starch and set it aside for later use.
Step 9 . Stir while boiling the juice until it boils.
Step 10 . Then add the fried pomfret and cook until colored.
Step 11 . Turn off the heat and add a small amount of water starch.
Step 12 . Finally, add a suitable amount of fresh vegetables and rice vinegar.
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