Ingredients: carp 5-6 kg/piece, fine noodles with dragon beard 20g, peanut oil, salt, ginger, sugar 3 tablespoons, vinegar 2.5 tablespoons, soy sauce half a spoonful, water 4 tablespoons, starch, Shaoxing wine, chopped green onion 50g, wheat flour 500g, salt 3g, alkali 1g, peanut oil 60g.
Steps:
1. Baked noodles first: Baked noodles are made of 500 grams of wheat flour, 3 grams of salt and alkali 1 gram.
2. Mix white flour with salt, alkali and dough, and rub it repeatedly on the chopping board with water.
3. When the face is stiff, rub it into a strip shape, grab both ends with both hands, stretch your arms into a semi-arc, about 30 cm apart, and naturally separate your feet and shake your face like a rope.
4. Cut the pulled noodles into sections with a knife, then drag them up by hand, fry them in a pot with an oil temperature of 40-50%, stir them gently with a spoon to prevent them from sticking together, then gently remove them with a hedge and put them on oil-absorbing paper to absorb oil.
5. Then make sweet and sour fish, introduce the slaughtered carp into the flower knife, and then thicken the carp evenly for later use.
6. Add an appropriate amount of vegetable oil to the pot, and the oil temperature is about 170 degrees. Then fry the carp, and pour the oil on the fish when frying, which can accelerate the rapid maturity of the fish.
7. Add water to the other pot, add minced onion and ginger, then add salt, add white sugar and vinegar, adjust the sauce and add carp.
8. Pour the sauce on the fish with a spoon and bake it for about 50 seconds, then turn the fish over and bake it on the other side. Take it out and put it on the plate for about 10 seconds.
9. Pour out the original soup in the pot, add the base oil, add the tomato sauce, stir-fry the tomato sauce and turn over the sand, then add clear water, sugar and vinegar, add salt to adjust the bottom taste, then add orange juice to adjust the sweet and sour taste, thicken with raw flour water, add hot fried fish, bake the sweet and sour juice, and pour it on the carp while it is hot.
10, and finally cover the fried baking noodles.