After fishing out a sea bass, Meng Chuan began to clean up, there is nothing to pay attention to when cleaning up the sea bass, after all, it is a fish that can be eaten often, if you have to say how to clean it up, it is nothing more than the black membrane under the belly of the fish, if you don't remove it, there may be some fishy smell when steamed.

Of course, other fish are like this, and the black membrane on the belly of the fish must be cleaned when cleaning, so that the fishy smell will be reduced a lot.

After cleaning up, change the sea bass to a knife, put it on boiling water and steam it for six minutes and then take it out, at this time the steamed fish, there will be some juice in the plate, these juices are not wanted, just take out the sea bass and put it on the tin foil plate for later use.

At this point, start preparing the sauce, first cut half a lemon, then squeeze out the lemon juice and put it in the sauce bowl for later use. If a woman wants to make this dish, she can use a juicer to squeeze the juice, or simply cut the lemon into small pieces, and then put it in a bowl and pound the juice with a spoon.

After squeezing out the lemon juice, put the chopped green onion, ginger and garlic into it, then put the pickled pepper, if you like to eat a little spicy, you can also cut the millet spicy into small pieces and put some in.

Meng Chuan likes to eat spicy food, so he put in a lot of red millet spicy segments, at this time start to heat the oil, and after the oil is hot, put in the prepared sauce and start to stir-fry.

Although the nutritional value of green onions, ginger and garlic is higher, but the fragrance can not come out, it must be used on high heat to come out of the fragrance, the same is true for millet spicy and pickled peppers, if you want to make the dry and spicy taste of these two kinds of peppers become spicy, you must also use high heat to incense.

However, these seasonings do not need to be fried for too long, after the oil is hot, put it in and fry it for half a minute, if it is not easy to grasp the time, then you can look at the minced garlic, the white minced garlic can be fried into a slight yellowing.

At this time, take out the fragrant sauce and pour it into the fish, and then continue to boil the oil.

This time, the oil is boiled to make the sauce more flavorful, but if you really want the fish to taste, you have to make the sauce.

The method of making the sauce is also very simple, start the pot and heat the oil, it must be noted here that the pot can only be burned over low heat, and the oil temperature does not need to be too high, as long as you see a little green smoke coming out.

After the oil is hot, pour in half a tablespoon of soy sauce directly, as soon as the soy sauce enters the oil pan, it may cause the oil stars to spray indiscriminately, so you must pay attention to safety here, and then put in a small spoon of oyster sauce, a small half bowl of water, and boil.

Some people here will wonder, since the sauce and sauce are fried in oil, why not make them together and make them separately, doesn't this add steps?

In fact, the sauce and sauce can be put together to stir-fry, but Meng Chuan does not recommend this, because the sauce is to increase the flavor and taste of the fish, while the sauce has a greater effect on the fish to hang the pulp, and there are some differences between the two.

At this time, the sauce is poured into the fish, and the grilled fish is basically completed, and now it only needs to be boiled on the induction cooker to eat, but Meng Chuan did it so early, he just wanted to let the fish taste first, and then if he ate it, the taste would be better.

Especially lemon grilled fish, because this is a sour and spicy grilled fish, the sour and hot taste itself is not as good as the spicy taste, usually if you eat sour and spicy grilled fish, the taste is generally not as good as the spicy taste, the ultimate reason is because the usual restaurant for efficiency, will not give you too long to marinate.

Of course, there is an exception for special grilled fish restaurants, after all, they are specially made and will be prepared in advance. In general restaurants, grilled fish is made temporarily, and the sour and hot flavor will not be particularly delicious.

So Meng Chuan put the grilled fish aside first, waited for it to absorb the flavor, and heated it for them to eat when it was time for the meal.

After making the lemon grilled fish, Meng Chuan clapped his hands and looked at the other ingredients, there were a lot of people from the investigation team this time, and the leaders alone came a bunch, so one lemon grilled fish was obviously not enough, anyway, he had a lot of time, so he just got a few hard dishes for them to eat.

At this moment, Meng Chuan's eyes were fixed on a large piece of tenderloin, when it comes to hard dishes, sweet and sour tenderloin is definitely hard currency, Meng Chuan picked up the tenderloin and took a look, the meat quality is not bad, it is very fresh, and it is very suitable for making sweet and sour tenderloin.

Thinking of it, Meng Chuan cut off a piece of tenderloin with a knife, and then cut it into small strips, it should be noted here that the tenderloin must not be cut too small, otherwise it will be fried in oil and it will be gone, and the clip is not easy to clip.

Of course, you can't cut it too big, otherwise it will be fried too slowly, and the outside will be scorched, and the inside will not be cooked.

Here Meng Chuan is cut into strips of meat about the size of the index finger, such a length and width are just right, not too big to eat, not too small, and easy to cook when fried.

After the meat strips are cut, add a spoonful of salt and a spoonful of cooking wine and three slices of ginger to marinate for 15 minutes.

The most important part of the sweet and sour loin is the paste, since it is sweet and sour loin, you don't have to think about it to know what the main ingredients of the paste are, it must be vinegar and sugar, but this ratio is required, Meng Chuan summed up a better ratio, that is, a ratio of one to two, one spoonful of vinegar with two spoons of sugar, this taste is more suitable for the public.

Of course, if you like sweet, you can put a little more sugar, and if you like to eat a little sour, you can put more vinegar, this is a matter of personal preference.

Because there are many people who eat, so Meng Chuan has a lot of paste, here Meng Chuan put two large spoons of vinegar and four large spoons of sugar, and then put in a small spoon of salt and a small bowl of starch, two large spoons of water starch and stir well.

After stirring into a paste, you can put in an egg white, the egg white is to increase the freshness of the meat and the thickness of the batter, it is best to add one, so that the batter is adjusted.

At this time, the marinating time of the meat strips is also up, and after the meat strips are wrapped in the hanging batter, they can be fried in the oil pan.

Here Meng Chuan suggested putting more oil, because the oil is fried more, and the extra oil in the back can be kept for stir-frying, and it will not be wasted.

The oil temperature is hot, and when you see the green smoke, you can put in the meat strips and fry them, and you have to pay attention to them here, you must put them one by one, so that the fried tenderloin is cooked more evenly.

The time for Meng Chuan to fry here is not too long, the average fried is about three minutes, as long as the two sides of the fried are golden, they must be quickly fished out, otherwise it will soon be paste.

—————— Dividing Line——————

PS：

salute

"Call 81192, this is 553, I was ordered to take over your plane on the cruise mission, please return!"

"81192 received, I can't return, you keep going!"

At this moment, we pay tribute to those martyrs who sacrificed their lives for the cause of coastal defense of the motherland. Salute to those Chinese soldiers who dedicate their youth and blood to the blue ocean.