Jealous carp
By VicentaLakin
The story of carp leaping to the Dragon Gate, believing that everyone was listening to it when they went to school, eating a carp at dinner, seemed to have become a habit when I was a little boy, both for years and for a big leap forward. At the dawn of the new spring, we wish you all a great leap forward in the new year. Sugar carp is also a particularly delicious dish, and it's not too hard to make it. It's also a very detailed step that can be easily seen. First, the carp pickles -- the slurry -- and then the flavour, and then the vinegar. Cracky skin, fresh fish, sweet sauce, a particularly perfect combination.”
Recipe Recommendations
- carp a
- green pepper half a
- ginger a
- flour 3 tablespoons
- small onions 1/4 of
- red pepper half a
- chives 3 pieces
- corn starch 3 tablespoons
- hot and sour
- fried
- an hour
- senior
Steps for Jealous carp
1
Get the carp ready, clean up。
2
Get ready for the cranberry, onions, ginger, onions
3
Carp's out after the spasm. Starting at the end of the head, it tilted about 45 degrees, slashed the fish with a machete, then followed by a blade, which lasted from two to three centimetres. It's all set
4
Hit the mackerel. As shown, the cutter is tilted, not cut。
5
The fish with the blade is placed in a larger plate, evenly covered with a layer of wine and salt, then added to the crumbs of ginger, onions, scratching and pickling for half an hour, to smelt and taste。
6
The flour is mixed with the starch, slowly added to the water and mixed into a bowl of silk paste. The paste needs thick silk so it won't fall off the fish
7
Picked up carp, off the onions, ginger, on both sides
8
In the pot, hot and adequate oil is burned down to the carp at a temperature of 7%, blown to the skin of the skin, turned into fire for about three minutes to be ready, recovered, again heated up, then returned down to the carp for about 30 seconds, to the surface of the gold and soaked that the tar is recovered and loaded into the plate. (It is also true that hot oil is starting to boil the fish's face outside the body, blocking the water in the fish's meat and turning it into a fire. And the last thing to blow up is to make the surface of the fish yellow and particularly greasy
9
Before the fish is fried, pickled fish, to prepare the ingredients: cut half a green pepper and half a red pepper into silk, a small piece of onion into silk and onions into silk. Not much of this
10
Five spoons of ketchup mixed with 1.5 spoons of sugar and 2 spoons of vinegar. Here's a taste of sugar or vinegar, depending on your taste
11
Let's go to the pot, heat up a little bit of oil, make fragrance. 'Cause after the frying, I like to wash the pot, and I don't like to have a little bit of a stick on the fried dish
12
It's evenly laid on the fish。
13
It's a little hot in the pot. It's a little onions, a little ginger silk
14
The ketchup is down, the fire is up, the fragrance is up
15
I'm going to get a proper amount of starch。
16
Eat while it's hot. Cracky skin, fresh fish, sweet sauce。Jealous carp Make Tips
1: Choose live carp for the best texture.
2: Marinate the fish after scoring it to remove any fishy smell and infuse flavor.
3: The batter should be thick; otherwise, it won't stick.
4: When frying, heat the oil first. Fry until the skin sets, then turn to medium heat to cook through, and fry again over high heat.
5: Adjust the amount of sauce based on the size of the fish. Taste the prepared sweet and sour sauce first to ensure it suits your taste.