List of ingredients:
-500g Yellow River Carp
-Longxu Noodles 300 grams.
-Jiang Mo right amount.
-Right amount of chopped green onion
-Appropriate amount of cooking wine
-The right amount of sugar
-Appropriate amount of balsamic vinegar
-The right amount of salt
-Appropriate amount of starch
-The right amount of oil
Production steps:
1. Scales, viscera and fishy smell of carp are removed and cleaned. Change knives on both sides, use one spoonful of salt and white pepper, one spoonful of ginger paste and one spoonful of cooking wine, smear evenly and marinate for 20 minutes.
2. Longxu Noodles, mix well with oil and divide into several small portions. Each portion is rounded, squashed, put into a hot oil pan, fried until golden and crisp, and taken out for later use.
3. Dry the pickled carp and wipe it evenly with corn starch. When the oil temperature is 70% hot, put it in the pot and fry on both sides until golden and crisp, and fry thoroughly.
4. Leave the bottom oil in the pot, add one tablespoon of sugar and half a bowl of water, and heat it on medium heat until the soup is dry. Add chicken essence, a spoonful of salt and a spoonful of tomato sauce, and keep stirring until the soup thickens.
5. Put the fried carp into a dish, pour in the cooked sauce, put in the fried Longxu Noodles, and sprinkle with chopped green onion and Jiang Mo.
The yellow river carp noodles baked by this Yanjin method are delicious, the carp meat is tender, and the Longxu Noodles is crisp and delicious. It is a delicious Henan dish with local characteristics.