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下面开始松鼠鱼的技术总结
There is the technical summary of the Squirrel Fish:
第一,鱼的种类不受限制,可以选择淡水鱼和海鱼
1. You can use a variety of fish to make this dish, fresh water fish or ocean fish will both work
第二,改花刀的时候最好能贴着鱼皮走,这样处理的鱼肉散花更好看
2. The depth of the cut should be as close to the skin as possible in order to achieve the floral shape (but be careful not break the skin)
第三,糖醋汁的比例可以根据个人口味调节,没有番茄汁的同学可以不加
3. The ratio of the sweet and sour sauce can be adjusted subject to your own preference
第四,炸鱼肉必须先把中间炸定型再完全放手
4. The middle of the fish has to be fried until firm, then fry the rest of the fish.
第五,烫手的时候可以双手交替
5. You can switch hand if it gets too hot when holding the fish tail
第六,最后加少许热油可以样糖醋汁更加明亮
6. Add a little bit of oil in the end can bring shiny finish to the sauce
Fish dansöze çevirdi kırpık kırpık kırptı yagını çok döktü balık iki saat kızarmadı buğlama gibi oldu yumuşak
ОтветитьAmazing chef love from India
ОтветитьVERY NICE 👍👍👍👍
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ОтветитьCarp taste good im gonna have to try this. Fry the bones out like any other fish with too many y bones
Ответить👏👏👏👏👏
ОтветитьAnd I made the fish at home, and it’s so good
Ответитьlooking super. 🤯🤯🤯 Sweet fish worst 🤮🤮
Ответить😯😯😯
ОтветитьGutter oil
ОтветитьFood dyes. "Exposed"
ОтветитьSo cool chef.... please lesson to me
Ответить100% not for newbie YoY
ОтветитьThank you chef
ОтветитьYou are wonderful 😎 I am from Iraq 🇮🇶 I love the Chinese 🤝 🇨🇳 🇮🇶 people
Ответить❤️ ❤️ ❤️ ❤️ ❤️
ОтветитьIt would be nicer if you could add some vegetable garnishes, Chef Wang.
ОтветитьCan other starch be used to coat fish besides corn starch?
ОтветитьThe fish 🐟, wow, very nice.
ОтветитьArt
Ответить艺术
ОтветитьReal Chinese food! Great job chef!
Ответить👍👍👍
Ответить👍👍👍
ОтветитьUnhealthy food
Ketchup, excess refined oil and flour spoiled everything.
Chef Wang's clever skills are off the chart
ОтветитьWow😮
Ответить😊❤
ОтветитьI am always amazed to see chinese chefs cut fish with a cleaver. A western chef would use a thin, flexible fillet knife for this, and probably just the tip for most of it. But a Chinese chef can do this precision cutting with such a large knife.
ОтветитьAmazing skill.
Ответитьyou need a really fresh fish
ОтветитьGenuine question for people who tried, wouldn't that make the sauce too sweet
Ответитьketch up? damn you! shame
ОтветитьAmazing
ОтветитьYou need to put gloves.
ОтветитьThis guy would murder all the noobs on the mainstream cooking shows
ОтветитьThis is the real deal Chinese food technique, Gordan Ramsy should watch and learn
ОтветитьThat running water next to the hot oils scares me, it can splatter.
ОтветитьWow! Looks really good. Thank you chef❤
ОтветитьAmazing 👏🏼 🤩 Thank you Chef Wang ❤️
ОтветитьChef Wang is an artist. Does anyone know which restaurant he cooks at?
ОтветитьThat's AMAZING!
We can't afford oil like that in Europe anymore.
This fish is really good, I went to Indonesia once, this and the curry fish are the best
Ответитьthe kitchen is so clean 👍👍
ОтветитьHe made a perfect timing. When he wrote frying for 50 seconds, he really did it.
ОтветитьBy the ancient code of humour set forth by Walter and Bartolomeu and with a heavy heart I must Rip at the name “Wang Gang”. Honor the code.
ОтветитьI hope chef doing all right
Ответить👏👏👏👏👏
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