sweet and sour carp

Recipe Recommendations

• carp a
• vinegar appropriate amount
• soy sauce appropriate amount
• white sugar appropriate amount
• salt appropriate amount
• starch appropriate amount
• garlic appropriate amount
• coriander appropriate amount

• sweet and sour
• crisp
• an hour
• senior

Steps for sweet and sour carp

1

A fresh large carp, wash it, and set aside.

2

Cut the fish body with a knife. The shape depends on personal preference. The easiest way is to cut the knife horizontally like this and try to be as thin as possible so that the fish can be easily fried and crispy.

3

Prepare a bowl of soup consisting of vinegar, soy sauce, white sugar, broth essence and salt. Vinegar accounts for the majority, white sugar is about three spoonfuls. Soy sauce can be put according to your preference. If you like, you can try other sauces. However, after adjusting well, you should taste whether there is any special abrupt taste, such as uneven sweetness and acidity.

4

Put half a pot of oil in an iron pot and heat it to a high heat.

5

Spread dry starch on the fish body and the cut fish meat, spread evenly, and fry in a high-heat oil pan. It takes about 10 minutes to fry one side. Do not stir at will during frying

6

Gently shovel the bottom of the pan with a shovel. When the fish can be easily moved, it means that it is ready to fry. Deep-fry the fish head and tail again, remove the pan and place it on the fish plate

7

Pour the oil from frying fish in the pan into another container, leaving some oil at the bottom of the pan. Put the chopped garlic or shredded red pepper in, and then add the mixed sauce in. Add starch to make it sticky and pour on the freshly fried fish.

8

You can put some coriander or other things that can add color to the sauced fish. Just a plate of crispy sweet and sour fish will be fine.

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