Sweet and sour grass carp, sweet and sour grass carp how to make delicious, sweet and sour grass carp home cooking

How to make sweet and sour grass carp

Ingredients

Main Ingredients

Huanghe River Carp

1500g

Sides

Tomato Sauce

2 tablespoons

Salt

3/2 tablespoons

Scallion

10g

Ginger

Garlic

White wine

1 tbsp

Maintaining wine

1 tsp

Pepper

1/2 tsp

Chen vinegar

2 tbsp

Sugar

3 tbsp

MSG

1/4 tsp

Dry Starch

50g

Steps

1. All ingredients are ready.

2. Remove scales, gills and internal organs of carp and clean it well.

3. Cut both sides of the fish every 2 centimeters to the bone, then cut forward 1 centimeter along the bone to turn the fish up.

4. Rub the fish with white wine, then mix with 1/2 teaspoon salt and 1/4 teaspoon pepper and rub over the fish, inside and out, and marinate for 10 minutes.

5. Dry starch in a bowl and add enough water to make a starch paste.

6. Stir the starch paste well and pour it over the fish, spreading it well with your hands.

7. Chop green onion, ginger and garlic into small pieces.

8. Put enough oil in the pot and heat the oil to about 70%.

9. Hand-held fish tail on top of the pot, with a spoon in the fish body pouring hot oil, so that a good pattern knife fish meat turned out to set.

10. Then put the fish along the edge of the pan into the frying pan, frying while pouring hot oil on the fish, medium heat frying until the fish skin becomes crispy.

11. Fish out the fried carp into the fish plate.

12. In a pan, leave the oil in the bottom, burst the onion, ginger and garlic particles.

13. Then put the tomato sauce slightly fried.

14. Add the remaining salt, pepper and sugar, vinegar and monosodium glutamate.

15. Drizzle in the appropriate amount of water starch and stir-fry.

16. Add 1 tablespoon of cooked oil.

17. Until the gravy in the pan is bright and even.

18. Pour the gravy on top of the fried carp.

Tips

1, carp to choose fresh, so the taste is good.

2, when you fry the fish first pick up and pour oil and then into the pot to fry, the knife is obvious and beautiful.

3, the fish should be fried more time, so that the fish skin will be crisp, good taste and not fishy.