Carp not only has high protein content, but also has good quality. The human body's digestion and absorption rate can reach 96%, and can supply essential amino acids, vitamin A and vitamin D to the human body; most of the fat of carp is unsaturated fatty acids, which can well lower cholesterol., can prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to healthy and longevity.
Sweet and sour carp-one of the representatives of our traditional Shandong cuisine. As an authentic Shandong native, let's come and cook our own dishes today.
sweet and sour carp
By CathyNader
Recipe Recommendations
- sweet and sour
- fried
- an hour
- ordinary
Steps for sweet and sour carp
1
Remove the carp, viscera and gills, clean it up, drain the water, and cut the fish obliquely on both sides of the fish at an interval of 2.5 centimeters (first vertically cut 1 cm deep, then flatly cut 2 cm deep), use pepper powder and a little salt to marinate slightly.
2
Stir in soy sauce, cooking wine, vinegar, white sugar, salt, water and wet starch to make a sauce for use. Boil the oil until it is 70% hot, evenly spread the thick wet starch on the fish, lift the fish tail, and first put the fish head in the oil and fry it slightly.
3
Pour the oil on the fish, wait for the starch to solidify, and slowly put the fish into the oil pan.
4
Wait until the fish is fried until golden brown, remove it, control the oil, and place it on a plate for later use.
5
Leave a little oil in the wok, add chopped green onion, shredded ginger, and shredded garlic, and saute until fragrant, then add the mixed sauce.
6
Wait until the sauce is thick and pour over the fish.sweet and sour carp Make Tips
The thick sauce is delicious whether poured over rice or mixed with noodles! It's a perfect dish to go with rice!