Ingredients: carp
Accessories: onion, ginger, cooking wine, aged vinegar, sugar, soy sauce, salt, purified water, eggs, cooking oil and tomato sauce.
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2. Slice the onion and ginger into a large bowl, add a little water, add a little edible salt and a proper amount of cooking wine, and then squeeze out the juice from the onion and ginger to make a simple onion and ginger Jiang Shui for later use. Then pour the prepared onion Jiang Shui into a large pot filled with carp and marinate for 20 minutes.
3. Adjust the sweet and sour juice: add one tablespoon of white sugar to the bowl, then add mature vinegar less than white sugar, add a little soy sauce, salt, chopped green onion and Jiang Mo for seasoning, and then add one tablespoon of water, and stir well for later use.
4. Paste mixing: according to the ratio of 1: 1, add an appropriate amount of flour and corn starch into a large bowl, then beat in an egg, add a small amount of water several times, and stir evenly with chopsticks to make a batter without pimples, which is almost as thick as yogurt. Pick up the batter and arrange it in a straight line. Finally, add a proper amount of clear oil and stir evenly with chopsticks for later use.
5. Take out the pickled carp, remove the onion and ginger from it, then coat the carp with a layer of powder, then pour the prepared paste into the carp bowl, then pick up the carp tail, hang the paste on every part of the fish and stuff it into the fish's stomach.
6. Prepare a larger pot, add enough cooking oil, then turn on the torch oil and heat it to 70%, then put the hung carp into the pot, and squeeze the fish head and tail with two spoons to make the carp zigzag in the oil pot. The whole process of fire frying, using a spoon to pour the fish exposed to the oil surface with hot oil, so that the carp is heated evenly and fried until it is solidified. With the help of colander, the fish is cooked and fried thoroughly, and finally the fried carp is fished out with colander.
7. Heat the oil temperature in the pot to 70% heat, put the fried carp in and fry for about 1 min, then take it out, and control the oil to dry. Put the fried carp into a plate and set it up. The head and tail look like a fish jumping in the dragon gate.
8. Add a little cooking oil to the pot, add a little tomato sauce to boil, then add the prepared sweet and sour juice, add a little water starch to thicken the soup after the fire is boiled, and finally add a spoonful of hot oil and stir well.
9. Pour the cooked juice under the carp so that every corner of the carp is covered with sauce. Finally, put a circle of coriander around the plate to whitewash it.