Sweet and sour carp is a classic dish in Shandong, with golden color, crisp outside and tender inside, and sweet and sour taste. According to legend, the sweet and sour carp first started in Luokou Town of the Yellow River, and there is a record in Ji 'nan Prefecture that "the carp of the Yellow River, the crab of Nanyang, and entered the recipe".

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Nutritional value of sweet and sour carp

Carp has high nutritional value and delicious meat, which is a better animal protein source than poultry and livestock.

1, protein of carp is not only high in content, but also high in quality, and its digestibility can reach 96%, and it contains essential elements such as amino acids, minerals, vitamin A and vitamin D, etc.

2. The fat of carp is mostly unsaturated fatty acid, which can reduce cholesterol to the maximum extent and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.

3. protein17.6g, fat 4. 1 g, vitamin A 25g, riboflavin 0.09g, niacin 2.7mg, total vitamin E1.27mg, potassium 334mg, magnesium 33mg, zinc 2.08mg, selenium/kloc. Amino acid content is complete.

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Practice of sweet and sour carp

Sweet and sour carp is crisp outside and tender inside, with a fragrant smell. It is made of live carp after being cleaned, fried first, and then wrapped in vinegar and sugar juice. It is sweet and sour and refreshing, which makes people's index fingers move. The practice of sweet and sour carp is as follows: