Choose 750 g fresh carp, which should not be too big or too small. If it's too big, the meat is too thick to be fried thoroughly, and if it's too small, the meat is not fat.

Second, the tool processing

Knife should be uniform, consistent in depth, deep into the spine and clear in pattern.

Thirdly, pickling treatment.

Salt, onion and ginger juice should be evenly applied to the whole body of the fish, so that the taste of the yard is even, not too salty, with a slight bottom taste.

Fourthly, paste processing.

The batter is made of starch, water, egg yolk and oil. This kind of paste is abnormal, and its feeding standard is starch 400.

G, water 320 g, egg yolk 2 g, oil 20.

G. Because starch has low water absorption, it is difficult to melt into water, so it needs to be stirred repeatedly to make it sticky and melt into water, and there can be no dry powder particles, otherwise it will explode when frying, destroying the appearance of the finished dish and even scalding the operator. But don't stir the paste, because once it is stirred, the raw materials are difficult to paste or the paste is uneven.

V. Slurry hanging treatment

Pat a layer of dry starch before pasting, which has two functions. One is to let it absorb some water from the fish surface, making the surface rough and sticky and easy to paste; Secondly, the starch is gelatinized after frying and heating to produce viscosity, which firmly sticks the raw materials and paste together. The hanging paste should be uniform in thickness, all raw materials should be wrapped, and no fish can leak out, otherwise the leaked part will shrink or burn, which will affect the quality of finished products.

Six, oil treatment

Fry in three times, the oil temperature is 60% at the initial frying, take it out after frying until it is mature, wrap it in clean cloth and knead the fish loosely. The firepower should not be too large or too small, which will make the external focus opaque. Too small causes desquamation; When frying for the second time, you should fully nourish the fish in warm oil. When frying for three times, wait for the oil temperature to rise before putting the fish in, and fry until the fish floats on the oil, so that it is crispy inside and outside. After frying, wrap it in a clean cloth and knead it loosely to facilitate the gravy to taste.

Seven, flavor treatment

Master the feeding ratio of sweet and sour juice, with moderate sweetness and sourness. The feeding ratio is: sugar 200 g, rice vinegar 150 g, soy sauce 30 g, fresh soup 250 g, and vinegar is placed at the back to prevent evaporation.

Eight, marinade treatment

This kind of marinade is called live marinade or oil marinade in the industry, which is to thicken the marinade and stir it into hot oil to mix the oil with the marinade. When cooking, the marinade should be thicker to cover more oil. Hot oil should be pumped in several times, but not too much. After the marinade is done, it must be poured into a slightly red iron pot to make the juice boil extremely (known as Chuanzi in the industry), and then quickly poured on the fish fried out of the pot at the same time, so that it can make a squeak and make the raw materials absorb the marinade to the maximum extent, so as to achieve the purpose of infiltrating into the taste.

Nine, making marinade and frying fish should be completed at the same time.

If the fish is fried and then pickled, it will get cold, and the marinade can only be hung on the surface of the fish when poured out, but the fish can't absorb the marinade and can't penetrate into the taste.