Chinese Food
Sweet and sour carp
(88366 views)
Sweet and sour carp is a traditional dish in Jinan, Shandong Province. Jinan is near the Yellow River in the north. The Yellow River carp is not only fat, tender and delicious, but also has golden scales and red tail. It is lovely in shape. It is a delicacy at the banquet. Ji'nan official records has long been recorded as the carp of the Yellow River, the crab of Nanyang, and into the recipe. -
Cooking ingredients
Cooking Steps
Step1:After the carp is cleaned, drain the water. Cut a 2.5cm diagonal knife on both sides of the fish body (1 cm deep vertically, then 2 cm deep horizontally).
Step2:Marinate with pepper, soy sauce and a little salt. (remember to put salting on the inside of the incision, too. It's tasty.
Step3:Mix raw soy sauce, sugar, vinegar, cooking wine, tomato sauce and clear water into sweet and vinegar juice for us
Step4:Mix the starch and flour into a paste and spread evenly on the cured fish.
Step5:Heat the oil to 70% heat. Lift the fish tail. First put the fish head in the oil and fry slightly.
Step6:Then pour oil on the fish. When the batter solidifies, slowly put the fish into the oil pan. (be careful not to burn (⊙ o ⊙). ）It takes a lot of oil to make a fish's tail up. Use two hedges to help shape the fis
Step7:Let the fish fry until golden. Remove the oil and put it in the pan for later use.
Step8:Leave a little oil in the wok. Stir in chopped scallion, ginger and garlic. Pour in the mixed juice.
Step9:Add a little wet starch to thicken and pour it on the fish.
Cooking tips:The practice of sweet and vinegar juice - cooking wine 1 tbsp, soy sauce 2 tbsp, sugar 3 tbsp, vinegar 4 tbsp, clear water 5 tbsp tomato sauce 1 tbsp this amount is the ratio of 250 grams of ingredients. According to the amount of ingredients, you can adjust your own sweet and vinegar juice to make delicious dishes.
