Ingredients
Sweet and sour carp
750 grams of carp, 200 grams of sugar, 10 grams of soy sauce, cooking wine, 300 grams of broth, 1,500 grams of peanut oil, 2 grams of green onion, ginger, 120 grams of vinegar, 3 grams of garlic, salt, 100 grams of wet starch [2]
Production process
Sweet and sour carp production Process
1, carp scales, viscera, gills, fish body every 2.5 cm on both sides of the straight gravel graved diagonal graved into the flip knife, lift the tail of the fish so that the knife mouth open, cooking wine, salt into the knife mouth a little marinade; 2, broth, soy sauce, cooking wine, vinegar, sugar, salt, wet starch on the thickening sauce; 3, sprinkled with wet starch at the mouth of the knife on the seventy percent of the oil and fried until the outer skin hardened, moved to a slight fire to deep-fry for 3 minutes, and then on the high fire! deep-fried to golden brown, fish out of the plate, with the hands of the fish pinch loose; 4, will be onion, ginger, garlic into the pot after frying the aroma of pouring into a good gravy, blistering with the boiling oil of the fried fish rushed into the juice, and a little frying quickly burned to the fish on the can be. [2]
Practice 2
Ingredients
Live carp 1 tail (weighing about 750 grams) Ingredients: 1 egg, 15 grams of flour, 75 grams of starch.
Seasoning: 1000g vegetable oil (about 100g), 75g sugar, 4g salt, 2g monosodium glutamate (MSG), 15g each ginger, green onion, fresh red pepper, soy sauce, 40g each vinegar and wet starch.
Production process
1. half of the onion, ginger, and then use the wine to take onion ginger wine juice, the other half of the ginger shredded, green onion cut into sections; fresh red pepper, remove seeds, cleaned and cut into julienne strips. 2. Egg cracked into the bowl, plus put flour, dry starch and the right amount of water into a whole egg batter. 3. live carp scales, gills, fins, gutted, cleaned; in the back of the fish every 0.5 cm, both sides of the Sweet and Sour Carp
evenly graved peony flower knife, inverted fish tail, both sides of the graved knife can be down from the tail of the fish meat can be rolled; with salt, monosodium glutamate, onion, ginger and wine juice will be marinated fish for about 20 minutes. 4. net pot on a high flame, put the oil to seventy percent heat, the whole body coated with egg paste carp one hand grabbed the head, one hand grabbed the tail, gently into the frying pan slightly fried, and then turn the side of the fish all into the frying pan, fried into a light yellow fish, to wait for the oil temperature to eighty percent of the heat, and then the fish into the pan and then fried into a golden brown, poured into the spoon to drain the oil; and then put the fish plate, with a clean wet towel wrapped around the fish slightly pinched to tighten, so that the fish chest thorns and the spinal cord detachment, but the fish shape to remain intact. Fish shape to remain intact. 5. pot to stay a little oil, put ginger, red pepper, sugar, soy sauce, vinegar and the amount of water to boil, with wet starch thinning thickening, when the sweet and sour sauce thick, the boiling oil into the pot, sprinkle green onion, drizzle sesame oil, sweet and sour sauce poured on the deep-fried fish is complete. Characteristics: golden color, burnt outside and tender inside, sweet and sour, fresh and tasty
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