中文介紹
泰汁鱸魚，特色魚類菜譜。
泰汁鱸魚的烹飪製作方法：
鱸魚留頭尾，肉切條，加脆漿下油鍋炸熟透，鱸魚頭尾加脆漿炸熟，裝盤，用泰汁、辣椒仔下鍋吃味勾芡，淋在炸好的鱸魚上即可。
口味特點：酸辣味。
烹飪操作關鍵：魚炸的時候不能炸太久，浮起來後炸1分鐘即可。
英文解說
Thai sauce sea bass, features fish recipes.
Ingredients: 1 bass (about 600 grams)
Accessories: crisp pulp 200 grams, a little red pepper grains;
Sauce: 10 grams American chili, Thai chili sauce 20 grams;
Thai cooking juice bass production methods:
Leaving head and tail bass, fillet section, plus pan fried cooked under the crisp pulp, add crispy pulp Zhashu bass head and tail, transfer to a plate, with Thai sauce, chili pot and taste thicken, pour over the fried sea bass on can be.
Taste characteristics: hot and sour flavor.
Cooking operation key: When the fish is not fried fried too long, float 1 minute after the bombing.
