How to make sweet and sour grass carp
Ingredients
Main ingredients
Yellow River carp
1500g
Accessories
Tomato paste
2 tablespoons
Salt
3/2 tsp
Green onion
10g
Ginger
5g
Garlic
5g
White wine< /p>
1 tsp
Cooking wine
1 tsp
Pepper
1/2 tsp
p>Mature vinegar
2 tablespoons
White sugar
3 tablespoons
MSG
1 /4 tsp
Dry starch
50g
Steps
1. Prepare all materials.
2. Remove the scales, gills and internal organs of the carp and clean them.
3. Cut a knife every 2 cm on both sides of the fish body until it reaches the fish bone, and then cut 1 cm forward along the bone to flip the fish meat.
4. First apply white wine on the fish, then mix well with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then apply on the fish, evenly on the inside and outside, marinate for 10 minute.
5. Put the dry starch into a bowl and add an appropriate amount of water to make a starch paste.
6. Stir the starch paste thoroughly, pour it on the fish, and spread it evenly with your hands.
7. Cut onion, ginger and garlic into small pieces.
8. Put enough oil into the pot and heat the oil until it is about 70% hot.
9. Hold the fish tail on top of the pot, pour hot oil on the fish with a spoon, and turn the fish into shape.
10. Then put the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, and fry over medium heat until the fish skin becomes crispy.
11. Take out the fried carp and put it into the fish plate.
12. Leave the oil in the pot and sauté the onions, ginger and garlic.
13. Add tomato sauce and stir-fry briefly.
14. Add an appropriate amount of water to the pot, then add the remaining salt, pepper, sugar, mature vinegar, and MSG and bring to a boil over high heat.
15. Pour in appropriate amount of water starch and stir well.
16. Add 1 tablespoon of cooked oil.
17. Until the gravy in the pot is bright and even.
18. Pour the gravy on top of the fried carp.
Tips
1. Carp should be chosen fresh so that it tastes good.
2. When frying fish, first pick it up and pour oil before frying it in the pan, so that the fish knife will look more beautiful.
3. The fish needs to be fried for a longer time, so that the fish skin will be crispy and taste good but not fishy.