Tried Tilapia, and Perch filet, all works. Thanks a lot. :)

来源: duo_duo 于 2012-11-08 12:00:31 [] [旧帖] [给我悄悄话] 本文已被阅读： 0 次 (302 bytes)
回答: 切厚点可以吧 由 baobao05214 于 2012-11-02 22:54:10

Left in the sauce for a couple of hours, then fry. The color looks a bit too dark, but it tastes good. Did not have to dip into sauce again after fry.

Will do the fry first next time. 

Perch filet with skin on tastes better, closer to texture of the XunYu in Shanghai. 

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