foodstuff

1 carp, 4 onions1/,half a green pepper, half a red pepper, 1 ginger, 3 shallots, 3 tablespoons of flour, 3 tablespoons of corn starch, 5 tablespoons of tomato sauce, 0.5 tablespoons of white sugar 1.5 tablespoons of balsamic vinegar, and appropriate amount of water starch.

method of work

1, prepare a carp and clean it.

2. After the carp is stripped of tendons. Starting from the head, tilt the fish at an angle of about 45 degrees, put a flower knife on the fish, and then put another knife at a distance of about 2 to 3 cm until the fish is finished.

3. Carp with a flower knife. As shown in the figure, remember that the edge of the knife is inclined, not straight.

4. Put the fish with a flower knife into a larger plate, evenly spread a layer of cooking wine and salt, then add the chopped ginger and scallion, grab it and marinate it for half an hour, and remove the fishy smell and taste.

5. Mix the flour and starch together, slowly add water and stir into a bowl of thick silk batter.

6, pickled carp, remove onions, ginger, and evenly hang a layer of paste on both sides.

7. Heat an appropriate amount of oil in the pot, add carp at 70% heat, fry until the skin is set, fry for about 3 minutes on medium heat until cooked, take out, heat the oil again, then add carp and fry for about 30 seconds until the surface is golden and crisp, remove and drain the oil and put it on a plate.

8. Before frying the fish, during the time of pickling the fish, prepare the ingredients: shred half a green pepper and half a red pepper, shred a small piece of onion, and shred the onion.

9. Add 1.5 tablespoons of white sugar and 2 tablespoons of balsamic vinegar to the tomato sauce and mix well.

10, another pot, heat a little oil, stir-fry the shredded side dishes, and spread them evenly on the fish.

1 1, heat a little oil in the pot, add onion and shredded ginger and stir-fry until fragrant.

12, add the prepared tomato sauce, stir-fry over medium heat until it bubbles and smells, and add appropriate amount of water starch to thicken.

13, pour it evenly into the plate while it is hot, and eat it while it is hot. Crispy skin, delicious fish, sweet and sour sauce.

Second, lettuce sweet and sour carp

foodstuff

Carp 1 strip, lettuce 1 segment, flour, tomato sauce 1 tablespoon, starch, edible oil, sugar, balsamic vinegar, salt, cooking wine and light soy sauce.

method of work

1, carp clean, especially clean the black film in the fish belly. Drain the water and use a knife to cut patterns obliquely on the fish.

2. Cross the previous knife method and carve a cross pattern on the fish body, but be careful not to cut off the fish bone.

3. Add appropriate amount of water to flour and make a slightly thicker batter.

4. Spread batter evenly on the treated fish and drain off the excess batter.

5. Add oil to the pot. When the oil is hot to 50% or 60%, hold the fish tail, first put the fish head into the pot, and pour the oil on the fish with the other hand until the batter is solidified.

6. Put the fish into the pot, fry until golden on both sides, and remove it for later use.

7, onion ginger garlic minced, lettuce peeled and cut into strips.

8. Leave a small amount of base oil in the wok, add onion, ginger and garlic and saute until fragrant, and add tomato sauce and saute until fragrant.

9. Mix sugar, balsamic vinegar, salt, cooking wine, soy sauce and a little water into juice and stir until the sugar and salt are completely melted.

10, the prepared sweet and sour juice is poured into the pot and boiled.

1 1, a little starch and a little water and mix well to form water starch.

12, water starch into the pot.

13. Continue to heat and stir with a shovel until the juice in the pot becomes thick.

14, turn off the fire, pour the cooked sweet and sour juice on the fried fish, and serve.