1. Selection of materials

Select fresh carp of about 750 g. It should not be too large or too small. If it is too large, the meat will be too thick and difficult to fry through. If it is too small, the meat will not be fried properly. Fat.

2. Knife processing

The knife should be neat and uniform, with consistent depth, the knife should be deep to the spine, and the pattern should be clear.

3. Pickling treatment

Salt, green onion and ginger juice should be evenly applied on the inside and outside of the fish to ensure uniform flavor, and should not be too salty, just have a slight base taste.

4. Paste making process

The paste is made of starch, water, egg yolk, and oil. This paste is extremely crispy and its input standard is starch 400

g, water 320 g, egg yolk 2 g, oil 20

g. Because starch absorbs little water and is difficult to fuse with water, it needs to be stirred repeatedly and evenly to make it sticky and fused with water. There should be no dry powder particles, otherwise it will explode during frying, ruining the appearance of the finished dish, and even causing damage to the dish. Burn the operator. But be careful not to beat the batter vigorously, because once the batter is vigorously beaten, the raw materials will not be easily coated with the batter, or the batter will be unevenly coated.

5. Paste processing

Before hanging the paste, you need to pat a layer of dry starch. It has two functions. One is to allow it to absorb some moisture on the surface of the fish and make the surface It becomes rough and sticky, and it is easy to stick to the paste; secondly, after frying and heating, the starch gelatinizes to produce stickiness, which firmly sticks the raw materials and paste together. The thickness of the hanging paste should be uniform, and the raw materials should be completely wrapped, and the fish meat should not leak out. Otherwise, the leaked part will shrink or scorch, affecting the quality of the finished product.

6. Oil treatment

Fry in 3 times, the oil temperature is 60% during the first frying, fry until it is set and mature, take it out, wrap it in a clean cloth and pinch the fish to loosen it. The firepower should not be too large or too small. If it is too large, the outside will be burnt and the inside will be opaque. If it is too small, it will cause the phenomenon of de-paste. When frying for the second time, put the fish in warm oil to raise it thoroughly. Wait for the oil temperature to rise every third time. Add the fish and fry until the fish floats on the oil and is crispy inside and out. After frying, wrap it in a clean cloth and knead it loosely to facilitate the flavor of the marinade.

7. Taste type processing

Master the proportion of sweet and sour juice, so that the sweetness and sourness are appropriate. The input ratio is: 200 g sugar, 150 g rice vinegar, 30 g soy sauce, and 250 g fresh soup. When making the sauce, add the vinegar later to prevent it from evaporating.

8. Marinade processing

This kind of marinade is called live marinade or oil marinade in the industry. It means to thicken the marinade and stir it into hot oil, so that the oil and The marinade is mixed into one. When making it, the gravy should be thicker to cover more fat. The hot oil should be added in several times, but not too much. After the marinade is prepared, it must be poured into an iron pot that is heated to a reddish color to make the juice extremely boiling (called simmering in the industry), and then quickly poured on the fish that has been fried at the same time to make a squeaky sound. Make the raw materials absorb the marinade to the maximum extent and achieve the purpose of penetrating the flavor.

9. Making marinade and frying fish should be completed at the same time.

If you fry the fish and then make the marinade, the fish will become cold and the marinade will only hang on the surface of the fish. The fish cannot absorb the marinade, and the purpose of penetrating the flavor will not be achieved.