The ingredients for sweet and sour carp require 1 egg, 15 grams of flour, and 75 grams of starch.
1. The following materials need to be prepared:
1. Main ingredient: 1 Xiangjiang live carp (about 750 grams)
2. Ingredients: 1 egg Each, 15 grams of flour, 75 grams of starch.
3. Seasoning: 1000 grams of vegetable oil (approximately 100 grams consumed), 75 grams of sugar, 4 grams of salt, 2 grams of MSG, 15 grams each of ginger, onion, fresh red pepper, soy sauce, vinegar and wet starch. 40 grams.
2. Preparation method:
1. Break up half of the green onion and ginger, then use cooking wine to get the green onion and ginger juice, cut the other half of the ginger into shreds, and cut the green onion into sections; fresh red pepper Remove stems and seeds, wash and cut into shreds.
2. Crack the eggs into a bowl, add flour, dry starch and appropriate amount of water to make a whole egg paste.
3. Remove the scales, gills, and fins of the live carp, disembowel it, remove the internal organs, and wash it; cut peony knives evenly on both sides of the fish's back every 0.5 cm, and lift the tail upside down. The fish meat on both sides can be rolled from the tail down; marinate the fish with salt, MSG, onion, ginger and wine sauce for about 20 minutes.
4. Place a clean pot on a high fire, heat the oil until it is 70% hot, wrap the whole body of the carp in egg batter, grab the head with one hand and the tail with the other, gently put it into the oil pan and fry it briefly , then turn over and put all the fish into the oil pan, fry until it turns light yellow and take it out. When the oil temperature rises to 80% hot, put the fish into the pan and fry again until it turns golden brown. Pour into a colander to drain the oil; then place it flat on the fish plate. , wrap the fish with a clean wet towel and pinch it tightly to separate the fish breast spine from the spine, but the fish shape should be kept intact.
5. Leave a little oil in the pot, add shredded ginger, red pepper shreds, sugar, soy sauce, vinegar and appropriate amount of water to boil. Use wet starch to dilute and thicken. When the sweet and sour sauce is thick, Pour boiling oil into the pot, sprinkle with green onions, drizzle with sesame oil, and pour the sweet and sour sauce over the fried fish.
3. Characteristics: golden color, charred on the outside and tender on the inside, sweet and sour, fragrant and delicious.