1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar and 5 tablespoons water are the main materials of sweet and sour juice. It is best to cook the rock candy until it is golden yellow, which can make the color of the dish more attractive. Then add balsamic vinegar. After adding balsamic vinegar, you must continue to cook for a while, so that the acetic acid in the sweet and sour juice can volatilize and reduce the stimulation of vinegar, and the taste will be mellow and delicious. If you are worried about poor heat control, you can also directly put rock sugar, balsamic vinegar and a little water into a wok and cook it with medium and small fire until it is thick, and the taste will not be affected. When the sweet and sour juice can flow down in a line, you can put the ribs in the pot and stir fry them.
The golden ratio of sweet and sour juice: 1 wine, 2 sauce, 3 sugar, 4 vinegar and 5 water.
The book of songs says: if you eat its fish, it will be the carp of the river. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". According to these historical data, it shows that as early as 3000 years ago, the Yellow River carp has become a well-known food.
It is said that this dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When I was in Henan, I formed sweet and sour fried fish, carp baked noodles and other dishes. According to "Dream in Tokyo", during the Northern Song Dynasty, the carp baked noodles became popular in the market. The fish is purple, soft and delicious; The baked noodles are as thin as hair, fluffy and crisp.