Sweet and sour carp (meat dish), a famous Shandong dish, is made by mixing sweet and sour juice. Here is a foolproof method of sweet and sour juice. Delicious sweet and sour juice: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar and 5 tablespoons water. Just adjust according to this ratio to ensure success! The ratio of the above seasonings is 250g. If the amount of ingredients is large, it is necessary to increase the amount of seasoning. This sweet and sour juice can be used to make sweet and sour pork ribs, sweet and sour tenderloin and other sweet and sour dishes. Raw materials: carp, onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, tomato sauce, salt, starch and flour. Practice: 1. After the carp is cleaned, drain the water, and cut a knife diagonally on both sides of the fish (first cut to a depth of 1 cm, and then cut to a depth of 2 cm). Marinate with pepper, soy sauce and a little salt. 2. Add soy sauce, sugar, vinegar, cooking wine and water to make sweet and sour sauce for later use. 3. Mix starch and flour into a paste and spread it evenly on the salted fish. 4. Burn the oil to 70% heat. When lifting the fish tail, fry the fish head in oil first, then pour the oil on the fish, and then slowly put the fish into the oil pan after the batter has solidified. 5. Take out the oil control and put it in the pot for later use. 6. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, then pour in the prepared juice, add a little wet starch to thicken and pour it on the fish. Private words: when frying fish, you need to master the temperature of the oil. If it is cold, it will not be colored. If it is too hot, it will be undercooked. Sweet and sour carp can't become warped, and it is also a traditional famous dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. "Jizhi" has long been recorded in the Yellow River carp and the South Sea crab, and it is recorded in the cookbook. It is said that sweet and sour carp first started in Luokou Town, an important town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish, which was very popular with diners and became famous locally. Later, it spread to Jinan. The preparation method is more perfect. Fry in oil pan first, and then make sweet and sour juice with the famous Luokou mature vinegar and sugar. Poured on the fish, it smells fragrant, crisp outside and sour inside. It will soon become a famous dish, among which the sweet and sour carp cooked by Huiquanlou in old Jinan is the most famous. The practice of sweet and sour hairtail is washed and cut into sections. Don't scrape off the white layer. It is very nutritious. Cut pickled peppers and pickled ginger into small pieces, cut ginger and garlic into small pieces, wrap a little pepper and a little cornflour with soy sauce, vinegar and sugar, fry until golden, then take out the oil in the oil pan, fry the pepper until it is cooked, then pour ginger, garlic, pickled pepper and pickled ginger into a proper amount of soy sauce, vinegar, sugar and onion, and then pour half a bowl of water to taste the fried octopus. Add a little chicken essence to taste, then collect the juice with thin clams and sprinkle some celery pieces if you like. How to set a plate of sweet and sour yellow croaker (sweet and sour fish) What do you need to make sweet and sour yellow croaker: yellow croaker ... 2 green peppers ... 1 ham ... half a slice of ginger ... 3, 4 slices of onion ... half an egg ... 1 flour ... 3 tablespoons of salt ... a little cooking wine ... 2 tablespoons of tomato sauce .. Wash the yellow croaker, scrape the scales and remove the internal organs. Cut off the head, tail and body of yellow croaker, remove the big thorn in the middle with a knife, and slice the two fish below the slice for later use. Don't throw the fish head and tail yet, you'll need them when you set the plate at last. 2. Slice ginger and onion, put the fish fillets into a large bowl, add salt, cooking wine, onion and ginger, and marinate for about 10 minute. Fish heads and fish tails are also put in and marinated together. 3. The time to marinate fish is to treat ingredients. Wash green peppers, remove pedicels and seeds, cut into rectangles, and cut ham into the same size; Prepare some diced vegetables; The eggs are scattered; Take a proper amount of flour for later use. Wrapped in egg liquid and flour, it tastes better after frying, and it can keep the water of fish from losing. 4. Pour an appropriate amount of oil into the pot, heat it, then evenly coat the fish head, fish tail and fish fillet with egg liquid, then evenly coat it with flour, fry it in the pot, and drain the water. Put it in piece by piece when frying. After the fish is fried, put in green pepper slices and fry them in a small milk pot, which is fuel-efficient and easy to clean. If you think it's too much trouble to wrap it up like this, you can make a paste of fried yellow croaker, and mix it evenly with100g flour, an egg and a proper amount of oil. The purpose of frying fish heads and fish tails is to shape and decorate dishes, so that you can properly handle the shape when frying. 5. Take a large plate and drain the fish head, fish pieces, green pepper, ham and fish tail in turn. Finally, make a sweet and sour sauce Leave a little oil in the pot, stir-fry diced vegetables, add ketchup, sugar, vinegar and water, bring to a boil with low heat, pour starch into it, and then pour sesame oil. Finally, pour the sweet and sour sauce on the fish. Vinegar can be put at the end, which can increase the fragrance. Sweet and sour carp practice: ingredients: Yellow River carp 1000g. Ginger 10g, onion 15g, minced garlic 10g, refined salt 5g, soy sauce 10g, sugar 40g, vinegar 40g, clear soup 150g, wet starch 60g, peanut oil 100g. Practice: 1. Scaled carp, eviscerated, both cheeks washed, straight cut every 25 cm (1.5 cm deep) and then obliquely cut (2.5 cm deep) into knife flowers. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate it slightly, and then evenly spread wet starch on the whole body and knife edge of the fish. 2. Put peanut oil in the pot. When the fire is medium to 70% hot (about 175℃), put the fish tail into the pot and cut the hole. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will be ready. Then fry the fish back down for 2 minutes, then lay the fish flat and press the fish head into the pot for 2 minutes. When all the fish are fried to golden brown, take them out and put them on a plate. 3. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup and white sugar, and stir well with wet starch. Boil vinegar to make sweet and sour juice, and quickly pour it on the fish. Practice of sweet and sour yellow croaker: Ingredients: raw materials: one yellow croaker (about 750g), 75g assorted preserved fruit, onion, ginger, garlic, sugar, vinegar, cooking wine, salt and soy sauce. Operation: ① raw materials: yellow croaker 1 piece (about 750g), assorted preserved fruit 75g, onion, ginger, garlic, sugar, vinegar, cooking wine, salt and soy sauce. ② The scales, gills, fins and internal organs of yellow croaker should be removed and washed, and it is better to reach fishbone every 1.5 cm. Both sides of the fish are covered with the same flower knife. (4) Starch is mixed with water and salt to make paste, and the fish paste is fried in a 50% to 60% hot oil pan until golden brown. When it's cooked, you can take it out and put it on a plate. ⑤ Put water, sugar, cooking wine, ginger juice, vinegar and soy sauce into a wok, boil to remove floating foam, pour water starch to make sweet and sour juice, and pour it on the fish. Practice of sweet and sour mandarin fish: Ingredients: one mandarin fish, vinegar, salt, sugar, chopped green onion, cornmeal, red green pepper, soy sauce, cooking wine: firstly, wash mandarin fish, fry it on both sides with a knife, add garlic, ginger, vinegar, sugar, red green pepper, cooking wine and cooking wine after frying, and put it in a pot to boil, melting a little cornmeal. The practice of sweet and sour hairtail: the material hairtail is 400g leek 1 ginger 1 small piece of seasoning, edible oil 500 (50g actually eaten), soy sauce, 2 teaspoons of cooking wine 1/2 teaspoons of balsamic vinegar 1 teaspoon of refined salt 1 teaspoon. Wash onion and cut into chopped green onion; Wash and shred ginger; 2. Marinate the hairtail with cooking wine and soy sauce, fry in a hot oil pan for half an hour, remove and drain; 3. Leave a little oil in the pot, stir-fry chopped green onion and shredded ginger, then pour in hairtail pieces, add soy sauce, cooking wine and water, cover the pot and stew for a few minutes; Finally, add sugar, vinegar and salt and simmer for a few minutes. Features: sweet and sour, appetizing and delicious. Tip: add less salt when adjusting sweet and sour juice, so that the taste of hairtail will be better; Cooking sweet and sour dishes generally does not add monosodium glutamate. Raw materials of sweet and sour fish pieces: one grass carp, 1 egg, 3 tablespoons of cooking wine (45ml), 2 tablespoons of dried starch (30g), 2 tablespoons of tomato sauce (30ml), 50g of shredded ginger, 3 tablespoons of rice vinegar (45ml) and 1 teaspoon of salt (5g). Wet starch 1 tablespoon (15ml) sweet and sour fish pieces: 1. Head, scales and internal organs of grass carp are removed, cleaned, split from the middle piece along the back bone, fish on both sides are removed, and then the blade is sliced obliquely. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste. 2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate. 3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice. 4. Quickly pour the prepared sweet and sour juice on the fried fish fillets. Grass carp removes the fish head, fish scales and internal organs, cleans them, cuts them in the middle along the back bone, removes the fish on both sides, and then slants them into thin slices. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste. Put oil in the pan. When it is 70% hot, evenly coat the fish fillets with egg paste, fry until golden brown, remove the fish pieces and drain the oil. Put it on the plate. Leave a little oil in the pot, stir-fry shredded ginger for a few times, add vinegar, soft sugar, tomato sauce, salt and 40ml water in turn, stir for a few times, then add wet starch, and stir in one direction with a shovel to make sweet and sour juice. Quickly pour the prepared sweet and sour sauce on the fried fish fillets. Sweet and sour carp raw materials: carp, sugar, soy sauce, minced garlic. Practice: 1. Scales, viscera and gills of carp are removed, and both sides of the fish body are cut straight every 2.5 cm, then obliquely cut into knives, the fish tail is lifted to open the knife edge, and cooking wine and refined salt are sprinkled into the knife edge to slightly marinate; 2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into juice; 3. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, soak in low fire for 3 minutes, then fry in high fire until golden brown, take out the pan and pinch the fish with your hands; 4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the appropriate sauce. When foaming, pour the boiling oil of fried fish into the juice, stir-fry it slightly and burn it quickly on the fish. The sweet and sour carp in Shandong cuisine is characterized by rising tail wings, amber color, tender outside and crisp inside, sweet and sour and salty. Raw carp1000g. Ginger 10g, onion 15g, minced garlic 10g, refined salt 5g, soy sauce 10g, sugar 40g, vinegar 40g, clear soup 150g, wet starch 60g, peanut oil 100g. Production process: 1. Scaly bearded fish, eviscerated, eviscerated, clean cheeks, straight cut every 25 cm (1.5 cm deep) and then diagonally cut (2.5 cm deep) into knife flowers. 2. Then lift the fish tail to open the knife edge, sprinkle salt into the knife edge to marinate it slightly, and then evenly spread wet starch on the whole body and knife edge of the fish. 3. Put peanut oil in the pot. When the fire is medium to 70% hot (about 175℃), put the fish tail into the pot and cut the hole. 4. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will be ready. Then fry the fish back down for 2 minutes, then put the fish flat, press the fish head into the pot with a spatula and fry for 2 minutes. When all the fish are fried to golden brown, take them out and put them on a plate. 5. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup and white sugar, and stir well with wet starch. Boil vinegar to make sweet and sour juice, and quickly pour it on the fish. Zhejiang sweet and sour carp' characteristic' is delicious and smooth, tender outside and fresh and salty inside. Raw materials' are 2 pieces of rotten skin, 0.5kg of potato, 4 pieces of vegetarian soup, 2 pieces of water chestnut, 5 yuan with blue slices (water) and parsley, vinegar and flour 5 yuan, cooking wine 2 yuan, monosodium glutamate and soy sauce 65438. Steamed potatoes, peeled, shredded, blanched with water and mixed with mashed potatoes. Spread the rotten skin with paste, put mashed potatoes in the middle, fold it back and forth to leave a little space, then fold it in half at both ends, press the front part with your index finger and roll it up. At the same time, the index finger is squeezed backwards to make a fish head, and a semicircular knife is drawn behind the head. Make a fish eye with mushrooms (just cut a circle), make the fish body into the shape of a fish, remove a gap at the tail, cut a few knives, cut a flower knife on one side of the fish body, then spread the corn flour paste evenly, fry it in warm oil and put it on a plate. (2) Use vegetarian soup, add sugar, vinegar, monosodium glutamate, cooking wine, salt, soy sauce, corn flour and chopped water chestnut and coriander segments to make juice. After cooking, pour sesame oil and serve Mongolian fish. Yellow River carp is a traditional folk dish of Hui and Han nationalities, which is popular all over Ningxia. The method is to scale, gill and viscera the Yellow River carp, then wash it, cut it into diagonal lines on both sides with a knife, evenly coat it with refined salt and marinate it for flavor, then wrap it in a starch lake made of Jiang Mo, white sugar, wet starch and clear water, fry it in an oil pan until golden brown, take it out and put it on a plate, and pour the adjusted sweet and sour sauce. Now it's a banquet. Sweet and Sour Yellow River Carp Raw materials: Yellow River Carp, vinegar, sugar, soy sauce, refined salt, clear soup, Jiang Mo, chopped green onion, minced garlic, wet starch and peanut oil. Methods: 1. Remove scales, gills, viscera and wash the fish. First, gouge out the knife marks on the fish, then lift the knife to open the fish, sprinkle refined salt on the fish, and evenly coat a layer of wet starch paste on the knife edge and fish body. 2. Pour the oil into the wok and heat it to 70%. Put the portable fishtail into the wok and the knife edge will open immediately. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about two minutes. Push the fish to the side of the wok with a spatula, so that the fish will bow, fry the fish with its back down for two minutes, then turn it upside down and fry the fish with its belly down for two minutes, then lay the fish flat and fry it in oil with a spatula. 3. Leave some oil in the pot. When it is 60% hot, add onion, ginger, minced garlic, vinegar, soy sauce and sugar. After the soup is thick, thicken it with wet starch, pour a little cooked oil on it and cook it quickly on the fish. Features: deep red color, crisp outside and tender inside, fragrant, sweet and sour. Sweet and sour yellow carp features: purple color, tender and fragrant, slightly salty in sweet and sour. Material: Yellow River Carp 1 (about 750g). Ingredients: gouache125g, chopped green onion10g. Ingredients: sugar 200g, vinegar 50g, cooking wine 25g, salt water15g, ginger juice15g, peanut oil1500g (about 200g). Methods: 1. Scrape the scales off the fish, dig out the gills, open the fish head inward along the outer side of the ventral fin, take out the five internal organs, wash, unfold the fish, and untie the two sides into a ridge pattern. When the oil is 60% hot, put the fish in the pot and simmer for several times. After the fish is soaked, order again. After the oil temperature rises, take out the poured oil. 2. Set the pot on fire, put the chopped green onion, vinegar, salt and fish into the pot together, add appropriate amount of water and ginger juice, stir with a spoon while stirring with high fire to keep the juice on the fish. When both sides of the fish are thoroughly flavored, hook into the running water, thicken the juice and bake the juice with hot oil.