Carp is very familiar to all of us ingredients, easy to take, simple to start, each family has their own way of doing things, tastes change, perhaps suitable for their own is the best, and now, I just want to give you a little bit of our Shandong a traditional dish, sweet and sour carp, beautiful shape, beautiful color, sweet and sour, very tasty, especially the Chinese New Year such a major holiday, the table makes The old man and child are like a flavor, and the moral is very good "year after year, carp jump Dragon Gate", or very popular, I hope you like.

(1) treatment of carp: the carp scales, after cutting open the stomach to remove internal organs, remove the black membrane of the abdomen, remove the gills, and then cleaned and put on the board, to fishy line, the first under the head of the fish cut a knife, the fish tail cut a knife, under the head of the fish, lifting the knife in the lower cut surface there is a white spot, and then with the hand of sassafras that white spot, with the other hand gently patting the fish to lighten up the fish, and slowly dragged out of fishy line (must do this step, the fish is not a good idea, and the fish is not a good idea), the fish is not the fish is not the fish is not a good idea, but it's a good idea. line (must do this step, or fish have fishy taste), and then the fish knife, so that its marinade into the flavor, fried crispy (general sweet and sour carp knife are on the seven under eight more dense, and now the family version of the two knives with the head and tail, almost all cut five knives), the first vertical cut to the fish bone, and then along the back of the fish bone horizontal slice of the fish meat, do not cut off, so in turn to cut the end of the lifting of the fish tail, the whole fish was turned down state (back to the picture). Then put the carp into the basin, put onion and ginger, cooking wine, salt coated evenly marinated for 20 minutes.

(2) adjust the paste: 200 grams of starch, 100 grams of flour, an egg and mix well, then add water to make a running paste. Remove the carp pat dry starch (fried fish skin is not easy to break, better to keep the fish body stereotypes, fried more crispy), the fish body, head and tail, inside and outside the stomach, including the inside of the fish meat are patted uniformly, with a hand shake off excess starch, and then evenly hang a good paste, with two hands, respectively, lifted the fish's head and tail, so that the fish belly bowed into the oil temperature of five percent of the oil in the oil in the wide, the first to put the belly of the fish into the oil pot, must pay attention to the first set of the shape of the fish belly! until the fish belly hardened stereotypes, the fish tilted to lie on its side, so that the fish head and tail did not enter the frying pan, with a spoon constantly scoop oil poured on the fish, then the fish head and tail has been up, the fish body was bowed, wait until the head of the fish and the tail also hardened stereotypes after the flip, continue to scoop oil pouring the fish, so that it is uniformly and quickly ripe, the beginning of the oil temperature of fifty percent, slowly rising to sixty percent of the heat, to be a small fire to control the temperature of the oil until the frying to the golden crispy fish out of the oil, the oil control, the oil, and the oil, and the oil, and the oil, and the oil, and the oil, and the oil, and the oil, and the oil. About 8-10 minutes, served on a plate set up a good type, the whole gently turned, so as not to touch the broken, affecting the shape.

(3) pot of oil, sautéed garlic, add half a tablespoon of red vinegar, half a tablespoon of white vinegar, a spoonful of sugar, a tablespoon of water, stirring well, when the water bubbles, add more than half a tablespoon of water starch hooks, hit the oil, the soup is thick, poured in the carp on the body can be, the delicious sugar and vinegar carp on the ready, I hope you like. (sugar vinegar water ratio 1:1:1)

? You can also use ketchup to juice, do out of red bright, let a person look very appetizing: start a pot of oil, sautéed garlic, put forty grams of tomato salsa, five grams of ketchup (no can not be added), IO grams of orange juice, stirring with a spoon, stirring well, fried until the soup bubbled, add a spoonful of water, and then put in 3 grams of salt, 50 grams of sugar, 40 grams of white vinegar, 20 grams of water starch, beat the bright oil, stirring well, pour the soup on the carp. The soup can be poured over the carp.