Main ingredients: pure wild Yellow River carp 1, about 750-1000 Seasonings: 10 grams of green onion, 10 grams of ginger, 10 grams of garlic drowned fish with: 15 grams of Beijing green onion, 10 grams of ginger, 2 grams of salt, 15 grams of rice wine flour paste: 140 grams of tapioca starch, 60 grams of wheat flour, 160 grams of water Seasonings: a certain amount of edible oil, 175 grams of white vinegar, 200 grams of water, white granulated sugar 200 grams, 5 grams of salt, 10 grams of red soy sauce, 120 grams of gravy powder

Production process

Use of pure wild Yellow River carp 1, the block head manipulation in the category of 1.5-2 pounds, never too large. Scale and remove the gills, clean the internal organs. The key to emphasize: the head and belly joint fish teeth must be cleaned up, so that the carp can be all through down; in addition, the fish teeth will be very fishy, fried out of here will appear black paste a large piece, jeopardizing the overall color of the dish.

Sugar cool Yellow River carp on the knife skills provisions are particularly harsh, is the traditional "big knife" technique, but also provides for "seven on eight down": the good carp chopped pepper fish head to the left, the fish belly inward, immediately below the chopped pepper fish head a knife, draw out the two sides of the fishy line! The fish is not a fishy line, but a line of fishy fish. Subsequently, from the head to the tail every distance between 2-2.5cm plus flower knife, steep slope 45 degrees down the knife, arriving at the fish spine after the round knife straight push, and on the knife to save a leek leaf width of the joint. In order to be able to look good design, and then go to a piece of sagging fish right in the middle of the graver break in half, produce of course, the situation of warping.

The body of the fish towards the upper side with seven pieces of flower knife, towards the lower side with eight pieces of flower knife, alias "seven on eight down". After the treatment of the carp around the provisions of the bright, of course, external rotation, and harmony, beautiful and generous, magnificent. The good carp idle in a dishwashing basin, under the Beijing onion 15 grams, 10 grams of ginger, salt 2 grams, 15 grams of rice wine, repeatedly, each part of the rub coating proportionate, deodorization marinade for about 30min.

Preparation of deep-fried Yellow River carp with flour paste: weighing 140 grams of tapioca starch, 60 grams of wheat flour, idle in the dishwashing basin a little bit bigger, conveniently wrapped below the surface. First add about 130 grams of water, water flow pre-buried about 30 grams of the final little batch into the immediate observation of the situation, the preparation of a good bit of water flour paste to start a handful of thin strips of course flow, it will achieve the best situation.

Pour a certain amount of cooking oil in the pot, heating and at the same time, gradually to the carp hanging gouache paste. Remove the marinated carp, with kitchen paper or cotton towel to absorb the water inside and outside, with the hand gently popped on the hidden layer of analysis of wheat flour, convenient wrapping. Carp evenly hung on a layer of gouache paste, and then proceed to the appropriate amount of gouache paste in the uneven place on the makeup.

This time, the temperature in the pot similar to reach the seventy percent heat, about 200 degrees, portable fish body first blanch and fry around the surface of the body of the fish to open the knife. Subsequently the fish back down, the civilian fire gradually cooking, and constantly with a hand spoon wind up rolling oil pouring.

To carp color show light yellow, another pot, prepared in advance to prepare the preparation of the sauce. Cut 10 grams each of garlic, sweet potato starch, and finely sliced green onion, like the size of a grain of rice, with a neat and tidy knife.

Take about 30 grams of boiling oil from the boiling heat, into the green onions and garlic stir-fried aroma, dripping white vinegar 175 grams, stir-fried aroma into the 200 grams of water, 200 grams of sugar, 5 grams of salt, and then boiled again to add about 10 grams of braised soy sauce, coordinating the color of the material sauce. At this time the carp has long been fried to both sides of the golden brown, when the carp moved to the garden plate, set into the "wind and water" posture, in order to work this dish.

This time in the material juice to add 120 grams of gravy powder, hooked out of the flow of gravy, dripping 15 grams of boiling oil to increase the brightness, evenly poured on the surface of the carp on the plate, the mouth of the fish at the point of idly a small tomato decoration, a metaphor for red luck.

Out-of-province students came to Shandong, carried out sugar cool carp, students: too shocking, really worthy of the traditional Hui cuisine. This one sugar cool Yellow River carp one end up, the students couple completely shocked, shouting too delicious: carp is expensive, dorsal fin up, such as the fish jumped the Dragon Gate, the color of the dishes gold and red, sweet and sour, delicious, but also fantastic, natural and harmonious, the details of the knife flower outside the warping, inside and outside the bright, mouth red beads, signifying good luck. This will soon be the Mid-Autumn Festival, like the partners to try to make this one in the Mid-Autumn Banquet meaning auspicious classic fish dishes.