Chinese Food
Sweet and sour Yellow River carp
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No matter eight or four major cuisines are used to divide Chinese cuisine, Shandong cuisine is steadily among them. In Shandong cuisine, Shandong cuisine is also famous for three brand dishes: sweet and sour Yellow River carp , nine turn large intestine and braised sea cucumber with Scallion . Braised sea cucumber with scallion is high-end and expensive. Ordinary people can't taste it at will. Nine turn large intestine is well made. Not everyone can accept the unique fragrance. Only this sweet and sour Yellow River carp has a beautiful shape. It means auspicious. It's crispy outside and tender inside. It's suitable for the old and the young. In Shandong Province, it's an indispensable big dish for weddings and funerals no matter how big or small. It's called the first brand of Shandong cuisine. It's really worth it. The carp of this dish has a unique shape. Its head and tail are like leaping dragon's gate. Its color is like amber. It's burnt outside and tender inside. It has a unique flavor of crispy, sour, sweet and salty.
Cooking ingredients
Cooking Steps
Step1:Choose a 2 jin Yellow River carp. Kill it clean. Here's more. Jinan's Yellow River carp, with its golden scales and red tail, is the first choice for this dish. It's tender and tender, with few thorns and thick meat. It has a little fishy smell.
Step2:The carp cuts a knife vertically 1 cm behind the gill. The carp cuts a knife vertically 1 cm from the tail. Pat the fish gently with the knife. Draw out the fishthread. Two on both sides. (this is an important step for fish not to smell
Step3:Make a flower knife for the fish. Here I'm going to go on. The fish head is placed on the chopping board to the left. Every 3 cm or so, cut it straight down to the fish's Crossbones (1.5 cm deep) and then horizontally to the left (2.5 cm deep) to form a knife flower. Then lift the fish's tail to open the blade.
Step4:Prepare half a basin of clear water. Add 3 teaspoons of cooking wine, salt, scallion and ginger slices. Use to marinate carp.
Step5:Put the fish with the flower knife into the water with scallion and ginger for 15 minutes. The advantage of this method is even taste. It's much better than the traditional method of directly applying salt. It's more effective to remove smell and taste. This is the trick.
Step6:In the fifteen minutes of salting fish, you can't be idle. Cut onion, ginger and garlic into small pieces and set aside.
Step7:Then make the sweet and sour bowl juice - white sugar one spoon. White vinegar half stir frying spoon. Vinegar vinegar half stir frying spoon. Tomato sauce semi stir frying spoon. Wine a little. Juice, one spoon. Salt two teaspoon. Mix evenly. This is my improved sweet and sour juice. The flavor is cherry mouth. Compared with the traditional sweet and sour juice, this juice has a strong fruit flavor and a delicate fragrance.
Step8:Fruit juice I chose is the compound fruit and vegetable juice of the farmer's orchard. The color is a little red.
Step9:The fish is almost pickled. Take out the water and control it. Wipe it inside and outside with a clean rag.
Step10:Find a big plate. Put in the dry starch. Put the fish in and roll. Make sure that every gap inside and outside is stained with dry starch.
Step11:Pull the tail. Shake. Shake off excess dry starch.
Step12:The oil pan is on fire. Enough oil. Hot oil takes a little time. Let's use this time to make a batter.
Step13:Don't worry about the waste of dry starch just now. You need to make a wet paste. Flour starch egg = 2-2-1. Add some water to make a thick batter. OK. Let me know my secret recipe. Add some oil and salt to the batter. The fried fish is crisper. I'm selfless~~~~
Step14:Paste the fish. Pay attention to this ste
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Cooking tips:There are two keys to this dish - shape and sauce. If you grasp these two points, you will succeed. There are skills in making delicious dishes.
