Jealous carp
By VicentaLakin
The story of the carp jumping dragon door, believing that everyone was listening to it at school, eating a carp at dinner, seemed to have become a habit when I was a little girl, both for years and for leaps. On the dawn of the new spring, I wish you all a great leap forward in the new year! Carpfish, which is also a particularly delicious dish, are not difficult to make, but are also a particularly detailed step that can easily be seen. First, make the carp pickled, and then make the fracking, and then make the vinegar, and just get it. Cracky skin, fresh fish, sweet sauce, especially perfect mix。
Recipe Recommendations
- carp a
- small onions 1/4 of
- green pepper half a
- red pepper half a
- ginger a
- chives 3 pieces
- flour 3 tablespoons
- corn starch 3 tablespoons
- ketchup 5 tablespoons
- white sugar 1.5 spoon
- balsamic vinegar 2 tablespoons
- water starch appropriate amount
- sweet and sour
- flavoring
- three-quarters of an hour
- senior
Steps for Jealous carp
1
Get the carp ready, clean it up。
2
Get ready for the cranberry, onions, ginger, onions。
3
Carp's out after the spasm. Starting at the end of the head, it tilted about 45 degrees, slashed the fish with a machete, then followed by a blade at a distance of about 2 to 3 centimetres, and it ended. All the pieces are ready
4
Hit the mackerel. As shown, the cutter is tilted, not cut。
5
The fish with the blade is placed in a larger plate, evenly covered with a layer of wine and salt, then added to the crumbs of ginger, onions, and scratching for half an hour, to smelt and taste。
6
The flour is mixed with the starch, slowly added to the water and mixed into a bowl of silk paste. The paste needs thick silk so it won't fall off the fish
7
The pickled carp, the onions, the ginger, the two sides of it。
8
The boiler is burned with the right amount of oil, 7% of the heat goes down into the carp, blows to the outer skin, turns the fire into fire for about three minutes until it is ready, extracts the oil, again heats it up, then goes down to the carp for about 30 seconds, then the surface is yellow and soft, and the asphalt is extracted and loaded into the plate. (It is also true that hot oil is starting to boil the fish's face outside, sealing off the water in the fish's meat and turning it into a fire. And the last thing to blow it up is to make the surface of the fish yellow and especially greasy
9
Before the fish is fried, pickled fish, to prepare the ingredients: cut half a green pepper and half a red pepper into silk, a small piece of onion into silk and onions into silk. No more of this
10
Five spoons of ketchup mixed with 1.5 spoons of sugar and 2 spoons of vinegar. Here's a taste of sugar or vinegar, depending on your taste
11
Let's go to another pot, heat up a little bit of oil, make fragrance. 'Cause after the frying, I like to wash the pot, and I don't like to have a little bit of stuff on the fried food
12
It's evenly laid on the fish。
13
A little hot oil in the pot, a little onions down, a lot of ginger silk。
14
It's a fine-tuned ketchup. It's fried in flames to bubbles。
15
Influencing a proper amount of water starch to make it look good。
16
Just take it while it's hot. Cracky skin, fresh fish, sour sauce。Jealous carp Make Tips
Poetic Heart's Tips: 1: Choose a live carp for the best texture. 2: Marinate the fish after scoring to remove the fishy odor and allow the flavor to penetrate. 3: The batter needs to be thick, otherwise it won't stick. 4: When frying, start with hot oil; once the skin is set, switch to medium heat to cook through, then finish with high heat to fry it again. 5: Adjust the amount of sauce according to the size of the fish, and taste the sweet and sour sauce beforehand to ensure it suits your preference.