sweet and sour carp

"Sweet and sour carp" is a traditional and famous dish in Jinan, Shandong Province. 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. There is a long record in the "Jinan Prefecture Annals" that "the carp of the Yellow River and the crab of Nanyang are included in the recipe."

Recipe Recommendations

carp 800 grams
starch appropriate amount
flour appropriate amount
ketchup 1 tablespoon
salt appropriate amount
qingshui 5 tablespoons
vinegar 4 tablespoons
sugar 3 tablespoons
soy sauce 2 tablespoons
cooking wine 1 tablespoon
garlic appropriate amount
onion appropriate amount
Jiang appropriate amount

sweet and sour
sneak
three-quarters of an hour
ordinary

Steps for sweet and sour carp

A carp.

Scallion, ginger, garlic and seasoning.

After cleaning up the carp, drain the water, and cut a 2.5-centimeter cut on both sides of the fish (first cut vertically to 1 cm deep, and then cut flat to 2 cm deep).

Marinate lightly with pepper, soy sauce and a little salt.

Mix soy sauce, sugar, vinegar, cooking wine, ketchup, and water into sweet and sour juice for later use.

Mix starch and flour into a paste and spread evenly on the marinated fish.

Heat the oil until it is 70% hot, lift the fish tail, and first add the oil to fry the fish head for a while.

Pour the oil on the fish, wait for the batter to solidify, and slowly put the fish into the oil pan.

Wait until the fish is fried until golden brown, remove it, control the oil, and place it on a plate for later use.

Leave a little oil in the wok, add chopped green onion, shredded ginger, and shredded garlic, and saute until fragrant, then add the mixed juice.

Add a little wet starch, thicken, pour over the fish.