Sweet and sour carp is a classic dish in Shandong cuisine. The bright red color, beautiful shape and crispy banana are the distinctive features of sweet and sour carp. In addition, the authentic sweet and sour carp must be made with It is made with Yellow River carp. Because Yellow River carp is fat, tender and delicious, with golden scales and red tail, it is the best choice for making sweet and sour carp. Today we will share how to make sweet and sour carp.
It is not that easy to make a seemingly simple dish of sweet and sour carp. Many people make sweet and sour carp according to the recipe, but the finished product is not. It was far different. Not only was the shape unsightly, but it also failed to achieve a crispy texture on the outside and tender on the inside. It lost the essence of the sweet and sour pork loin, and the dish was declared a failure.
In fact, the cooking techniques for making sweet and sour crucian carp are very particular. If you want the sweet and sour crucian carp to be beautiful in appearance, first of all, you need to have good knife skills when cutting the fish. Secondly, you want it to be crispy on the outside and tender on the inside. Controlling the temperature of the fish is also very important. Just talk without practicing the tricks, how should you make this sweet and sour carp dish? Let’s share the operation process of sweet and sour carp, let’s try making it together.
Sweet and sour carp
Ingredients
1 large Yellow River carp (about 3 pounds), 20g each of onion, ginger and garlic, 5g salt, 20g starch, 20g flour , 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 5 spoons of water, appropriate amount of cooking oil
Method
1. Slaughter the carp cleanly and place it on both sides of the fish head Make a 0.5cm deep opening at 1cm, take out the fish line, and then make diagonal cuts every 2.5cm on both sides of the fish. You need to pay attention when cutting. First cut 1cm vertically, and then cut 2cm flatly. Do not damage the fish bones. The sweet and sour carp made in this way is beautiful in appearance and more delicious. Finally, it is marinated with pepper, light soy sauce, and salt for 15 minutes to make the carp delicious.
2. First put a layer of starch on the fish body, then mix the flour and starch into a paste, add the carp and catch it evenly, so that the fish body is evenly coated in the batter.
3. Take a slightly larger pot, add a large amount of cooking oil, and when the oil temperature is 70% hot, take the fish head and tail and shape the fish body first by frying. This will allow the fish meat to be fully expanded.
4. Keep the oil temperature at 70% hot, turn off the heat, put the shaped carp into the oil pan, and fry for about 2 minutes. When the fish body is set, the head and tail are raised; When re-frying for the second time, the oil temperature is still 70% hot. Fry for about half a minute until the carp is golden and crispy. Take it out, control the oil and put it on a plate for later use.
5. Take an empty bowl and prepare sweet and sour sauce, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 5 spoons of water, stir evenly and set aside, leaving a little base oil in the pot. After sauteing the onions, ginger and garlic, pour in the sweet and sour sauce, add an appropriate amount of water starch, simmer until the soup is thick, pour it over the fish body, and sprinkle an appropriate amount of shredded green onions and red pepper shreds to garnish.
Cooking Tips
1. Make the batter as thick as possible, but don’t hang too much when the carp is battered, just a medium layer, so that it is fried well The fish will not retract or deform. You need to operate this a few times to understand it yourself.
2. When frying fish, you must first shape the carp. When frying, be sure to turn off the heat and leave the stove. Control of the oil temperature is very important. If the oil temperature is low, it will not color. If the oil temperature is high, the outside will be coke and the inside will be coke. It is not yet cooked, and the fish tail cannot be raised, which directly enhances the taste and shape.
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