"Eat sweet and sour carp at the Spring Festival family dinner. Delicious and beautiful, especially suitable for children. Sour and sweet, delicious!
It's the first time to do it, and the technology can't reach home, so it will collapse after pouring the juice, and it will be fried for a while next time, so that it can be better shaped. "
material
condiments
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Carp 800g
condiments
ketchup
60 grams
starch
50 grams
Cooking wine
1 tablespoon
Light soy sauce
1 tablespoon
Clean water
3 tablespoons
mature vinegar
1 tablespoon
refined sugar
1 tablespoon
salt
3 grams
Eggs (of hens)
1
flour
Proper amount
verdant
5 grams
energy
5 grams
Garlic moss
5 grams
vegetable oil
Proper amount
Practice of sweet and sour carp
1.
First, buy a live carp, remove the scales, gills and internal organs, remove the fishy lines on both sides of the fish body and cut the flowers with a knife.
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2.
After the fillet is cut obliquely, stand up and cut it again at the root of the fillet, so that the fillet will turn out.
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3.
Put flour, starch and eggs in a bowl, then add a little water to make a paste.
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4.
Turn the fish over and sprinkle with salt.
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5.
Marinate the fish with cooking wine for 30 minutes.
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6.
Then pick up the fish and hang it on the fish, and it will flow down from the tail, which is more uniform.
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7.
Then put the fish in this position and fry it in a very hot oil pan (don't forget to take a fried photo when watching the fish's posture change)
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8.
Put the fried fish on the plate.
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9.
Take a pot, put one tablespoon of aged vinegar, one tablespoon of sugar and three tablespoons of water.
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10.
Chop minced garlic and ginger onion and prepare two bags of tomato sauce.
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1 1.
When the oil is hot, stir-fry the onion, ginger and minced garlic in a small pot.
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12.
Then stir fry with tomato sauce.
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13.
Add the sweet and sour juice and cook for a while.
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14.
Pour in the prepared water starch and cook until it is thick.
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15.
Pour it on fried fish
Sweet and sour carp finished product map
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Cooking tips
Be sure to fry it thoroughly, or it will collapse easily after pouring the juice.