The commonly eaten sweet and sour carp belongs to Shandong cuisine.

Sweet and sour carp is a dish made with carp as the main ingredient. It is a traditional famous dish in Jinan, Shandong. "Jinan Prefecture Chronicle" records that "carps from the Yellow River and crabs from Nanyang are included in the recipes." Jinan is close to the Yellow River. The carp from the Yellow River are fat, tender, delicious and good-looking. They are a festive delicacy at banquets. The method of making sweet and sour carp is to marinate the carp first, then sizing it, frying it in hot oil to crisp up the skin, and finally boiling the sweet and sour sauce and pouring it on.

Shandong cuisine pays attention to pure seasoning, with the characteristics of fresh, tender, fragrant and crispy. It pays special attention to the preparation of clear soup and milk soup. It is good at seasoning with green onions and has unique characteristics in cooking seafood. The protein content of carp is not only high, but also of high quality. Moreover, carp contains fat, cystine, histidine, glutamic acid, glycine, lysine, arginine and other amino acids, creatine, niacin, vitamins B1, B2, C, calcium, phosphorus, iron, etc.

Sweet and sour carp production process:

Material preparation: carp, refined salt, wet starch, onions, ginger, minced garlic, soy sauce, etc.

1. Remove the scales from the carp, disembowel it, take out the internal organs, dig out the two gills and clean them. Cut them straight and then diagonally into cuts every 25 centimeters.

2. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate slightly, and then evenly apply wet starch all over the fish and the knife edge.

3. Put peanut oil in the wok. When it is 70% hot over medium heat, put the fish tail into the pot and open the knife edge.

4. Use a spatula to hold the fish to prevent it from sticking to the bottom of the pan. Deep fry for 2 minutes. Push the fish to the side of the pan until the fish body becomes a square shape. Fry the fish back down for another 2 minutes, then Lay the fish body flat, press the head into the frying pan with a spatula and fry for 2 minutes. When the fish is completely fried until golden brown, take it out and place it on a plate.

5. Leave a small amount of oil in the wok. When it is 60% hot, add onion, ginger, minced garlic, refined salt, soy sauce, add clear soup, white sugar, bring to a boil over high heat, and then add wet starch. Stir well, add vinegar to make sweet and sour sauce, and quickly pour it on the fish.