Next, it was time for the "fry one, retrieve one" mode.
The freshly fried fish should not be refried immediately. It needs to rest, much like letting wine breathe, allowing the heat of the batter and fish to slightly decrease.
As the temperature drops, the moisture in the batter and fish will seep out again. Some fried pastries tend to soften because of the reflow of internal water molecules to the surface when the temperature drops.
Refrying at this moment will naturally make the fish more crispy and fragrant.
This applies not only to frying fish but to any food. Waiting a little before refrying can achieve a similar effect.
Once all the fish were fried, the ones retrieved earlier could almost be refried.
"Master Lin, can you handle it alone? How about I help you prepare the Vinegar Sauce?"
For a Huaiyang cuisine master, being able to control two pots simultaneously to complete Vinegar Fried Crucian Carp alone is when the essence of the dish is truly mastered.
