Carp is rich in high-quality protein and can supply essential amino acids, minerals, vitamin A and vitamin D to the human body; most of the fat of carp is unsaturated fatty acids, which can lower cholesterol well and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life.
Carp is sweet and calm in nature. It has the effects of nourishing the stomach, promoting water to relieve swelling, clearing breast, clearing heat and toxic materials, and stopping coughing. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice, and milk obstruction.
Eating carp regularly not only nourishes and nourishes, but also improves intelligence and brain, lowers cholesterol, reduces blood viscosity, and increases immunity. Carps in summer are more nutritious than those in winter.
Sweet and sour carp-is one of the representative dishes of Shandong cuisine. This dish has beautiful shape, bright red color, burnt outside and tender inside, sweet and sour taste.
sweet and sour carp
Recipe Recommendations
- carp a
- onion a little
- Jiang a little
- garlic a little
- peanut oil 500 grams
- refined salt 3 grams
- clear soup 300 grams
- white sugar 150 grams
- vinegar 100 grams
- ketchup 2 tablespoons
- chicken essence a little
- sweet and sour
- fried
- half an hour
- ordinary
Steps for sweet and sour carp
1
Prepare a live carp.
2
Remove the scales and kill the carp, pay attention to the gills and the black membrane in the fish's abdomen, and thoroughly remove them.
3
Make a small incision above the fish back and near the fish tail, gently tap the back of the knife to extract the fish tendons.
4
The fish head faces away from the back of the fish on the left side, and obliquely cuts the fish at about 45 degrees along the fish backbone, and cuts the fish into louvered shapes. At the same time, put a knife on the sheet near the back of the fish where the meat is thicker.
5
Cut both sides in turn.
6
Hold the tail of the fish with the knife edge facing outward, and then evenly apply salt and cooking wine from the tail to the fish head.
7
Then apply it again along the knife edge, and marinate for about 15 minutes.
8
Cut the onions, ginger and garlic into minced respectively.
9
Prepare wet starch. (Make it stronger)
10
Heat the oil in the pan.
11
Apply a layer of wet starch evenly over the fish.
12
When the oil is 8 minutes hot, twist the fish tail, with the fish head facing down and the knife edge facing out. First, use a spoon to scoop the oil and pour it on the fish several times. (This will hold the shutter shape of the fish.)
13
After fixing the shutters, put the fish in the pan and fry it.
14
Fry until the surface is golden and crispy, then remove and control the oil.
15
Pour out the oil, leave the base oil, add the green onion, ginger, and minced garlic and stir-fry until fragrant.
16
Pour in ketchup.
17
Stir fry the ketchup until fragrant.
18
Then pour in the broth and bring to a boil.
19
Add vinegar, salt and sugar and stir.
20
Add some water starch, pour it into the pan, stir the soup until it is thickened, then add a little chicken essence, and turn off the heat.
21
Spread the sauce evenly on the fish and serve.sweet and sour carp Make Tips
1: When cooking this dish, choose long and thin male carp instead of short and fat female carp, so that the shape is more beautiful. 2: Fish must be cleaned to help them taste better. 3: When marinating fish, remember to apply it on the opposite side of the knife edge so that the fish can taste. 4: Before putting into the pot, be sure to twist the fish tail. Use a spoon to pour oil on the fish several times to fix the shutters of the fish body and turn them up. Then put into the pot and fry them. Only then will the finished vegetables be finished. Beautiful in shape and will not be flat. 5: The oil should be heated to 80% before frying the fish, so that the fish will be crispy and shaped. (The length of time depends on the size of the fish) 6: When frying the whole fish in the pan, use the spatula and the spoon that was used to scoop the oil just now to press the two ends respectively and move them closer to the middle slightly, so that the fried fish will be shaped into two ends cocked. 7: Don't add water immediately after putting the ketchup into the pan. You should still stir-fry it first until it is thick and fragrant. 8: When cutting the fish, first decide which side of the finished product is facing up, and then cut one or two more cuts on the bottom of the fish than on the top. This is also more conducive to the stretching of the bottom of the fish and can make the fish more beautiful and more curved.