Sweet and sour carp "is a traditional and famous dish in Jinan, Shandong. Jinan is adjacent to the Yellow River to the north. The Yellow River carp are not only fat, tender and delicious, but also have golden scales and red tails. They are cute in shape and are a delicacy at banquets. You can't buy Yellow River carp in Beijing. I use fresh carp raised in Longqing Gorge Reservoir given by a friend. It tastes very delicious...
This dish; dark red in color, crisp on the outside and tender on the inside, fragrant, sweet and sour. It's a summer appetizer.
sweet and sour carp
By GildaWelch
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- simple
Steps for sweet and sour carp
1
Scales the fish, remove the internal organs, dig the gills, and wash it with cold water.
2
Cut both sides of the fish into crescent shaped flower knives.
3
Remove the salt and white wine into the fish and marinate for 10 minutes.
4
Shred green onions, ginger and garlic for later use.
5
Apply a layer of starch evenly on the knife edge and the whole body of the fish.
6
Put the oil in the pan and heat it to 70% heat. Put the fish tail in the pan with your hand, and immediately open the knife edge. Use a spoon to pour hot oil on the fish body and shape it and put it all into the oil pan.
7
Until golden brown, fish in a fish plate.
8
Leave a little oil in the wok, heat until 60% heat, and saute the chives, ginger and garlic.
9
Add vinegar, soy sauce, white sugar, and water, heat it thick, use wet starch to attract the glow, sprinkle with a little cooked oil, and quickly remove the pan and pour on the fish. Serve.sweet and sour carp Make Tips
Choose fresh carp. Use dry starch or wet starch to size carp. Pay attention to the sizing not to be too thick. The fish fried too thick will be soft on the inside and hard on the outside.