Steps:
1. Boil broccoli for later use;
2. After the carp is cleaned, remove the fishy tendons on both sides. Tilt the fish at a 45-degree angle with a knife and cut the fish evenly. Marinate with cooking wine and salt for 30 minutes;
3. Mix100g of water, 60g of flour and 30g of starch together and stir evenly;
4. Add pickled carp. After the whole fish is hung with paste, lift it by hand to remove the excess batter;
5. Pour a lot of oil into the pot, heat it, put the fish in, and stand the fish head with a shovel for a few minutes. Then put it horizontally in the pot and fry it into golden brown;
6. Pour 80g of water, 50g of aged vinegar, 40g of fine sugar, 30g of soy sauce and 20g of cooking wine into another pot to boil. Pour in onion, ginger and garlic. Cooking. Sift out onions, ginger and garlic. Pour in ketchup. Pour in diced vegetables. Mix evenly. Boil slightly, add some salt, and take out the pot;
7. Pour it on the carp.
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.