Recipe introduction

Features: deep red color, crisp outside and tender inside, fragrant, sweet and sour.

material

Material: Yellow River Carp 1 (about 750g),

Accessories: ginger, onion, garlic,

Seasoning: vinegar 100g, sugar 175g, soy sauce 10g, salt 3g, clear soup 300g, wet starch 150g, peanut oil 1750g (about 150g).

working methods

1. Scales, gills and internal organs of carp were removed and washed. Every 2.5 cm, cut the fish body straight and obliquely (about 1.5 cm deep), then cut the fish body with a knife, withdraw the refined salt to the fish body for a little pickling, and evenly coat a layer of wet starch paste on the knife edge and the fish body.

2. Pour the oil into the wok, stir-fry until it is 70% hot, put the portable fishtail into the wok, and immediately open the knife edge. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about 2 minutes. ) Push the fish to the side of the pot with a shovel to make the fish bow, and fry the fish back down for 2 minutes. Turn the fish upside down and fry for 2 minutes; Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for 8 minutes until all the fish are golden brown, take them out and put them on a plate.

3. Leave a little oil in the wok, heat it to 60%, and add onion, ginger, minced garlic, vinegar, soy sauce, sugar and clear soup. After cooking, hook it with wet starch, pour a little cooked oil and quickly pour it on the fish.

Tip: key: pay attention to the heat. The oil temperature in the pot is higher (about 80% hot) when it is put into the pot for the first time, but don't raise the oil temperature after it is put into the pot. Fry until golden brown, but don't fry it. The ratio of vinegar to sugar should be appropriate, and the taste should be sour and sweet. Sweet and sour gravy should be thick but not thick.