Home-cooked practice of sweet and sour carp
Demand for ingredients
Yellow river carp 1, vinegar 100g, sugar 175g, soy sauce 10g, refined salt 3g, clear soup 300g, wet starch 150g, peanut oil 1750g, and a little chopped onion and ginger.
Practice steps
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. Put oil in the pot. When the fire reaches 70% maturity, first put the fish head and fish tail in a wok and fry until cooked. Then hold the fish with a shovel to avoid sticking to the pan and fry for about 2 minutes. ) Push the fish to the side of the wok with a shovel, so that the fish bows up and fry with the 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 the fish for 8 minutes until all the fish are golden brown, take them out and put them on a plate.
3. Leave a little oil and cook until it is half done. Add the prepared vinegar, soy sauce, sugar, clear soup, onion, ginger and minced garlic, stir-fry with wet starch, pour a little cooked oil and quickly pour it on the fish.
Cooking tips
1, pay attention to master the temperature. The oil temperature in the pot is high (about 80% hot) just after cooking, so it is no longer necessary to have high oil temperature after cooking.
2. Fry until golden brown, but don't fry. 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.
How to choose fresh fish
Home-cooked practice of sweet and sour carp
1. The eyeball of fresh fish is full and protruding, and the cornea is transparent and elastic.
2. The fish body of fresh fish has transparent mucus, and the scales are shiny and close to the fish body, which is not easy to fall off (not applicable to pomfret, large yellow croaker and small yellow croaker).
3. The gills of fresh fish are clear and bright red, and the mucus is transparent, which has the salty taste of marine fish or the earthy smell of freshwater fish, and has no peculiar smell.
4. The abdomen of fresh fish is normal and not swollen, and the anus is white and sunken.
5. The muscles of fresh fish are tight and elastic, and the depression disappears immediately after finger pressing, and the muscle section is shiny.