Cooking Steps

1. 

   Step1:After cleaning the fresh carp, make a flower knife first. Make seven and eight. This kind of flower knife is convenient for salting.

2. 

   Step2:After the flower knife is finished, first remove the fishy line, then marinate the carp to remove the fishy smell. Marinate it with onion, ginger, cooking wine, pepper and water. The marinating process lasts about 40 minutes to ensure that the fishy smell of the carp is removed. The first taste of carp mea

3. 

   Step3:Hang the paste on the carp. Hold the gill with your hand. Put a container under it. Pour the paste down from the fish head. Pour it slowly and evenly. This side of the pot is burning oil. Watch the batter flow to the tail. Quickly grab the tail and pull the flatfish and throw it into the oil pot. So the fish hang evenl

4. 

   Step4:

5. 

   Step5:Then I began to put the carp into the oil pan. Fried fish. This process has high requirements. The time of hanging paste and oil heat should be accurately estimated. When the oil is 60% hot, fry the fish. Deep fried. In addition, pay attention to the shape of carp. The head should be high and the tail should be low. The difference between the head and the tail should be 12 cm. Visual inspection is OK..

6. 

   Step6:Deep fry for 89 minutes until tender, shaped and golden.

7. 

   Step7:The last step is to drizzle the Fried Carp while the oil is warm. I use the proportion of sugar and vinegar juice to prepare wine, sugar, water, tomato sauce, vinegar and soy sauce. After the 1-3-6-3-3-1 drizzle is completed, we also need to shape the sweet and sour carp with bamboo sticks in the middle. In addition to being more beautiful, it also means to absorb gold.