泰汁鲈鱼是一道菜品，主要材料是鲈鱼，调料为美国辣椒仔、泰国辣汁、红椒粒等，通过炸制、勾芡的做法而成。

中文介绍

泰汁鲈鱼，特色鱼类菜谱。

泰汁鲈鱼的烹制作方法：

鲈鱼留头尾，肉切条，加脆浆下油锅炸熟透，鲈鱼头尾加脆浆炸熟，装盘，用泰汁、辣椒仔下锅吃味勾芡，淋在炸好的鲈鱼上即可。

口味特点：酸辣味。

烹饪操作关键：鱼炸的时候不能炸太久，浮起来后炸1分钟即可。

英文解说

Thai sauce 单一欧洲法案 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.

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