Qihu sweet and sour carp

Qihu sweet and sour carp is a specialty dish in the suburbs of Beijing. It tastes sweet and sour, delicious and appetizing. The raw materials for making this dish come from wild carp from Yanqi Lake Reservoir in Huairou. The meat quality of wild carp is delicious and has high nutritional value. It is a healthy food suitable for all ages. Here is a brief introduction to how to make this dish:

Recipe Recommendations

carp a
coriander appropriate amount
onion appropriate amount
color pepper appropriate amount
salt appropriate amount
white sugar appropriate amount
vinegar appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
edible oil appropriate amount
starch appropriate amount

sweet and sour
fried
ten minutes
senior

Steps for Qihu sweet and sour carp

One main ingredient: a wild carp in Yanqi Lake. Two ingredients: coriander, spring onion, colored pepper, salt, white sugar, vinegar, light soy sauce, soy sauce, edible oil, starch.

Three production methods: Scales and viscera of wild carp, dispose of them cleanly, soak them in clear water for 1-3 minutes, wash and fish out.

Slice a flower knife on the thick area of the carp meat and apply a small amount of salt to the surface of the fish. On the surface of the carp, pat on dry starch, so that the color of the fish cannot be seen.

Put cooking oil in the pan and heat it up, then hold the tail of the wild carp with one hand, and use a spoon to pour the hot oil on the surface of the carp with the other hand until fried on both sides to golden yellow and serve on a plate.

Leave a small amount of base oil at the bottom of the pot, add wet starch, stock (water), salt, sugar, vinegar, and soy sauce. If the color is light, add a little soy sauce, and hook up the sauce to cover the whole body of the carp on the plate. Cut the coriander into small pieces about two centimeters, shred the green onions, shred the colored peppers, make some embellishments, and sprinkle on the plate.