food

Carp 1 strip, 1/4 shallots, half green pepper, half red pepper, ginger 1 strip, 3 shallots, 3 tablespoons flour, 3 tablespoons corn starch, 5 tablespoons tomato sauce, 1.5 tablespoons white sugar, 2 tablespoons balsamic vinegar and appropriate amount of water starch.

working methods

1. Prepare a carp and clean it.

2. After the carp is deboned. Starting from the head, tilt the fish about 45 degrees, put a flower knife on the fish, and then put another knife every 2 to 3 centimeters until the fish is finished.

3. Carp with a flower knife. As shown in the figure, remember that the blade is oblique, not straight.

4. Put the fish into a large plate with a flower knife, sprinkle a layer of cooking wine and salt evenly, then add the chopped Jiang Mo and onion, catch it and marinate it for half an hour to remove the fishy smell.

5. Mix flour and starch together, slowly add water and stir into a bowl of thick silk batter.

6. Marinate carp, remove onions and ginger, and hang a layer of paste evenly on both sides.

7. Heat an appropriate amount of oil in the pot, add carp at 70% heat, fry until the skin is set, fry for about 3 minutes on medium heat until cooked, take it out, heat it again, add carp and fry for about 30 seconds until the surface is golden and crisp, remove and drain the oil, and plate.

8. Before frying the fish, during the period of pickling the fish, prepare the ingredients: half a green pepper, half a red pepper, chopped onions, and shredded onions.

9. Add 1.5 tablespoons of white sugar and 2 tablespoons of balsamic vinegar to 5 tablespoons of tomato sauce and mix well.

10, take another pot, heat up some oil, stir-fry the shredded side dishes until fragrant, and spread them evenly on the fish.

1 1. Heat a little oil in the pan, add onion and shredded ginger and stir fry.

12, add the prepared tomato sauce, stir-fry over medium heat until bubbling and fragrant, and add appropriate amount of starch to thicken.

13, evenly pour into the plate while it is hot, and eat it while it is hot. Crispy skin, fresh fish, sweet and sour sauce.

Second, lettuce sweet and sour carp

food

Carp 1, lettuce 1, flour, tomato sauce 1 spoon, starch, cooking oil, sugar, balsamic vinegar, salt, cooking wine and soy sauce.

working methods

1. Clean the carp, especially the black membrane in the belly. Drain the water and carve patterns obliquely on the fish with a knife.

2. Cross the previous knife method and carve a cross pattern on the fish, but be careful not to cut off the fish bones.

3. Add a proper amount of water to the flour to make a slightly thicker batter.

4. Spread the batter evenly on the treated fish and drain the excess batter.

5. Add oil to the pot. When the oil is 50% to 60% hot, hold the fish tail, first put the fish head in the pot, and pour the oil on the fish with the other hand until the batter is solidified.

6. Put the fish in the pot, fry until golden on both sides, and take it out for later use.

7, onion ginger garlic minced, lettuce peeled and cut into strips.

8. Leave a small amount of base oil in the wok, add onion, ginger and garlic and saute until fragrant, and add tomato sauce and saute until fragrant.

9. Mix sugar, balsamic vinegar, salt, cooking wine, soy sauce and a little water into juice, and stir until the sugar and salt are completely melted.

10. Pour the prepared sweet and sour juice into the pot and boil.

1 1, a little starch and a little water and mix well to form water starch.

12, water starch into the pot.

13. Continue heating and stir with a shovel until the juice in the pot becomes thick.

14, turn off the fire, pour the cooked sweet and sour juice on the fried fish, and serve.