Ingredients: carp1000g, sugar 260g, soy sauce and cooking wine13g, clear soup 400g, peanut oil 2000g, onion ginger 3g, vinegar160g, garlic and refined salt 4g, wet starch133g.

Practice steps:

1. Scales, viscera and gills of carp are removed, the sides of the fish body are straight every 2.5 cm and then inclined to form a rotary knife, the fish tail is lifted to open the knife edge, and cooking wine and refined salt are sprinkled on the knife edge to slightly marinate;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into juice;

3. Sprinkle wet starch on the knife edge, fry it in 70% hot oil until the skin becomes hard, dip it in low fire for 3 minutes, fry it in high fire until golden brown, take it out and put it on a plate, and knead the fish loosely by hand;

4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the appropriate sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir fry a little, and quickly burn it on the fish.

Extended data

Sweet and sour carp is a traditional dish made of carp in Jinan, Shandong Province. It is one of the representative dishes of Shandong cuisine. Golden color, tender outside and sweet inside, sweet and sour.

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.

Baidu encyclopedia-sweet and sour carp