How to make Thai sweet and spicy fish

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. This is when you need a good cook, so hurry up and learn how to make Thai sweet and spicy fish with me.

1. Cut the fish into thin slices, add salt and pepper, and marinate for ten minutes.

2. Cut the ginger into shreds and slice the garlic.

3. Coat the fish with starch evenly. Pour 60% hot oil into the pan and fry over medium heat until slightly browned. The rapeseed oil I use at home is really yellow! Still bubbling.

4. Take out the fried fish.

5. Pour out all the oil, but don't pour out the residue at the bottom. Put ginger and garlic into the pan and stir-fry.

6. Add more sweet and spicy sauce, about half a bowl. One tablespoon of ketchup and one teaspoon of sugar to neutralize the taste of the sweet and spicy sauce. Stir well and sauté.

7. Add a bowl of water and bring to a boil over high heat. Add fish. Use a spoon to scoop up the soup and pour it over, shake the pot, cook on low heat for one minute, turn it over, cook for another minute, and then take it out.

8. Take out the fish and place it on a plate.

9. Bring the juice in the pot to a boil over high heat, taste it, and add salt and chicken juice. Cook until it reduces and becomes thick and sticky, then pour it over the fish.

For some people, making Thai sweet and spicy fish may be simple, but only if you put your heart into it, can you really do it well.