After the water starch goes into the pot, grab a handful of chopped garlic chives and sprinkle them in, stirring a bit, while turning down the heat.
At this moment, the vinegar sauce becomes much thicker, with strong aromas of vinegar, broth, garlic chives, etc., all very rich.
Stir a few times in the pot with a spoon to fully blend the flavors, then let it bubble in the pot over low heat.
For the Vinegar Fried Crucian Carp, the broth must be hot enough, so it cannot be taken off the stove; it needs to be kept hot.
The oil pot is now up to eighty percent heat.
Lin Xu starts the third round of frying.
Qiu Zhenhua finishes deboning the fish and comes over to take a look at the vinegar sauce in the pot:
"The vinegar is not sour enough."
"I'll add a bit of edge vinegar when pouring the sauce later, because there are a lot of fish today; if we add all the vinegar at once, it may evaporate."
Lin Xu explains, then holds a fish and puts it into the oil pot for the third fry.
