"Sweet and sour carp" is also a traditional dish of Jinan, Shandong Province. Jinan north of the Yellow River, the Yellow River carp is not only fat and tender and delicious, but also golden scales and red tail, the shape is lovely, is a banquet on the delicacy. So how to make this dish? A study of it:

1. Carp cleaned up and drained, both sides of the body of the fish on a few cuts, sprinkled with pepper and soy sauce marinade.

2. Flour into a paste and set aside.

3. Mix soy sauce, sugar, vinegar, cooking wine and water into sweet and sour sauce and set aside in a bowl.

4. Put the marinated fish into the batter to hang a layer of batter.

5. The oil in the pot boiled into 7% heat, the fish hung with the batter to carry only the head part of the fried fish.

6. Then fry one side.

7. Turn and fry the other side.

8. Put the fish into the pan with a spatula to scoop the oil on the fish.

9. Fry the fish until golden brown.

10. Drain the oil and put it on a plate.

11. In the pan, leave the oil in the bottom and add garlic, ginger and scallions.

12. Pour in the sweet and sour sauce.

13. Pour in the appropriate amount of tomato sauce.

14. Pour in the appropriate amount of water starch juice.

15. Burned sauce poured on the previously fried fish can be.

Tips

When frying carp, fry the head first, because the head is not easy to cook. If you don't like the sweet and sour sauce to be too sour, you can choose not to put vinegar and only put tomato sauce.