Sweet and sour fish carp. The sweet and sour fish is characterized by its upturned tail, bright color, crispy taste, sweet, sour, salty and fresh. One of the most basic conditions for making sweet and sour fish is to choose fresh carp as the main ingredient.

Because of its delicate and thick meat, it has no muddy smell and full meat. Sweet and sour carp is a traditional famous dish in Shandong province and one of the representatives of Shandong cuisine.

Sweet and sour fish is a common dish on the menu. Sweet and sour fish tastes sweet and sour, appetizing and belongs to cooking, but how to make sweet and sour fish best depends on your own taste and habits to adjust the details. It 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 color of fish is purplish red, soft and delicious; The baked noodles are as thin as hair, fluffy and crisp.

What fish is suitable for sweet and sour fish without thorns?

Longli, perch, snakehead, carp and grass carp are suitable for sweet and sour fish. Among them, Longli fish has no thorns. Before making sweet and sour fish, it is necessary to marinate Longli fish 15 minutes with proper amount of salt, egg white and white pepper, which can make Longli fish more tasty. Longli fish should not be cooked until the oil temperature in the oil pan is 80% hot.