Chinese Food
Sweet and sour carp
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Sweet and sour carp is also a traditional dish in Jinan, Shandong Province. Jinan is bordered by the Yellow River in the north. The Yellow River carp is not only fat, tender and delicious, but also golden scale and red tail. Its shape can be loved. It is a delicacy at the banquet. It is said that sweet and sour carp originated in Luokou, a key town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish. It was very popular with the eaters. It was very famous in the local area. Later, it spread to Jinan. It's more perfect in the way of making. First, it's fried in an oil pan. Then it's made into sweet and sour juice with the famous Luokou old vinegar and sugar. It's poured on the fish. It's fragrant. It's crispy outside and tender inside. Soon it's a famous dish. Among them, the sweet and sour carp made in the Huiquan building of old Jinan is the most famous.
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 (1 cm deep vertically, then 2 cm deep horizontally
Step2:Mix raw soy sauce, sugar, vinegar, cooking wine and clear water into sugar vinegar juice for us
Step3:Marinate with pepper, soy sauce and a little sal
Step4:Mix starch and flour into a paste and spread evenly on the cured fis
Step5:Heat the oil to 70% heat. Lift the fish tail. First fry the fish head with oil. Then pour the oil on the fish. When the batter solidifies, slowly put the fish into the oil pan
Step6:Wait for the fish to fry until golden. Take out the oil control and put it in the plate for later us
Step7:Leave a little oil in the wok. Stir in chopped scallion, ginger and garlic. Add water. Then add tomato sauce. Pour in the mixed juice. Add a little wet starch to thicken
Step8:Start the pot and pour it on the fish.
Cooking tips:When you fry fish, you need to control the temperature of the oil. When it's cold, it doesn't color. When it's overheated, it's not cooked inside or outside. The fish tail can't lift up delicious sweet and sour juice. Just - 1 spoon of cooking wine, 2 spoon of soy sauce, 3 spoon of sugar, 4 spoon of vinegar and 5 spoon of clear water. Adjust it according to this proportion to ensure success. The above seasoning ratio is 250g of ingredients. If the ingredients are large, the amount of seasoning can be increased. In addition, sweet and sour juice can be used to make sweet and sour pork ribs, sweet and sour ridge and other sweet and sour dishes.
