How to make fried carp fillets

Main ingredients of the recipe: 250 grams of carp

Supplementary ingredients of the recipe: 30 grams of egg white, 25 grams of wheat flour

< p>Recipe seasoning: peanut oil 50g soy sauce 10g white sugar 40g vinegar 25g salt 2g cooking wine 15g starch (corn) 30g green onion 10g ginger 4g appropriate amount

Method

1. Wash the fish, place it on the chopping board, and remove the skin and bone spurs;

2. Cut the fish into rectangular slices that are 3 cm long, 2.5 cm wide, and 0.5 cm thick, and place them on the chopping board. into a bowl;

3. Add egg white, salt and cooking wine to the bowl and marinate for a while;

4. Put the starch and flour into the bowl, add a little water and mix well. Form into a thick paste;

5. Place the pot on the fire, add oil and heat it until it is more than 80% boiling, spread the fish fillets evenly into the thick paste, spread them into pieces, and lower them into the pot;

6. Push the fish fillets with a spoon while placing them. After the fish fillets are placed, remove the pot from the fire for a moment, then use a slotted spoon to pick up the fish;

7. Return the pot to the fire and wait until When the oil temperature rises to 70% to 80% hot, put the fish fillets into the quick fryer. When the fish fillets rise to the surface of the oil, the outer skin is crispy and hard, and the color is yellow, it means the fish fillets are crispy on the outside and cooked on the inside. Pick them up quickly and control. Remove the remaining oil (fry for about 2 minutes);

8. Leave a little base oil in the original pot, put it on the fire, and heat it until it is 60 to 70% hot. Add soy sauce, cooking wine, sweet and sour, Pour in the gravy made from chopped green onion, minced ginger, a little starch and fresh soup, and bring to a boil;

9. When the juice bubbles up, pour in a little boiling oil, rinse again, and then Pour in the fried fish fillets, toss to coat evenly with the sauce, and serve.

Splendid five-leaf fish

Main ingredient: carp

Accessory ingredients: green and red bell pepper, fungus, winter bamboo shoots

Seasoning: ginger, green onion , tomato sauce, salt, cooking wine, chicken essence, pepper, rice vinegar, sugar, starch

Method:

1. Cut green and red bell peppers, fungus, winter bamboo shoots, green onions and ginger into shreds ; Wash the carp with cutters on both sides, add cooking wine and salt and marinate for 10 minutes;

2. Take a container, add starch, water and oil to make a paste, put the pot on the fire and pour in the oil, heat the oil Then fry the marinated carp in batter until crispy, take it out and put it on a plate;

3. Set the pot on fire, add base oil, stir-fry the onion and ginger shreds, green and red bell pepper shreds, fungus shreds, and winter bamboo shoot shreds for a few times , add tomato paste, salt, cooking wine, pepper, rice vinegar, and sugar and stir-fry for 1 minute, then thicken and pour over the fried carp.

Features: bright color, crispy and delicious.