Ingredients
Main Ingredients
Small Carp
500g
Supplementary Ingredients
Oil
Amount
Salt
Amount
Onion
Amount
Ginger
Amount
Pepper
Sugar
Sweet and Sour Vinegar
30g
Sweet and Sour Vinegar
Pepper
Amount
Cooking Instructions p>moderate
Sugar
30g
Balsamic Vinegar
50g
Soy Sauce
30g
Water
moderate
Steps
1. Prepare the seasoning: Sugar+Balsamic Vinegar (I used Shanxi Old Aged Vinegar)+Soy Sauce+Salt+Pepper
2. Ginger and green onion
3. Clean up the small crucian carp, drain the water, add the appropriate amount of minced ginger and salt, as well as 30g of balsamic vinegar, mix well, marinate for about half an hour
4. Prepare the diced green onion and minced ginger
5. 30g of sugar, 30g of soya sauce, and the remaining 20g of balsamic vinegar, mix into sweet and sour sauce and set aside
6. Pan. The oil, heating, will be marinated small crucian carp filtered juice, medium-low heat frying
7. Both sides of the golden brown, you can drain the oil to be used
8. Another frying pan, under a small amount of oil, hot, fragrant ginger
9. Pour into the deployment of the sweet and sour sauce
10. Add half a bowl of water, bring to a boil
11. Under the deep-fried small crucian carp.
12. To gently turn the small crucian carp in the pot constantly, so that its surface is evenly coated with sweet and sour sauce
13. High heat to collect the juice, sprinkled with green onion particles
14. out of the pot, ready for the rice, so delicious
Tips
1. Choose a small head of crucian carp, it will be very tasty. Big crucian carp, will affect the taste.
2. When frying crucian carp, medium-low heat.