Sweet and sour carp is one of the classic Chinese dishes in Shandong, belonging to Shandong cuisine. It is said that "sweet and sour carp" originated in Luokou Town, the town of the Yellow River. Sweet and sour carp is golden in color, tender outside and sweet inside, sweet and sour.

Method 1

750g crucian carp, 200g sugar, 0g soy sauce10g cooking wine10g clear soup, 300g peanut oil1500g onion ginger, 2g vinegar120g garlic and salt, and 3g wet starch/kloc-.

production process

1, the skin, viscera and gills of crucian carp are all there, and the sides of the body are tilted every 2.5 cm to make a straight knife. Lift the tail to cut the mouth, add a little salt to the cooking wine, and the salt enters the knife edge;

2. Put clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch into the juice;

3. Sprinkle wet starch on the knife edge, fry with 70% heat until the fish skin becomes hard, take out and fry for 3 minutes, then fry until golden brown, take out the plate and pinch the fish with your hands;

4. Put the onion, ginger and garlic into the pot and stir-fry the sauce. When the fish oil bubbles into the decoction, stir fry the fish quickly.