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Simple recipe for home-cooked sweet and sour carp

Main ingredients

800 grams of carp and accessories

Adequate amount of starch

Adequate amount of flour Ingredients

1 soup of tomato paste spoon

Adequate amount of salt

5 tablespoons of water

4 tablespoons of vinegar

3 tablespoons of sugar

2 tablespoons of soy sauce

1 tablespoon of cooking wine

An appropriate amount of garlic

An appropriate amount of green onions

An appropriate amount of ginger

Sour Sweet taste

Sliding process

Thirty-quarter hours of time

Normal difficulty

Steps of making sweet and sour carp

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1

A carp.

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2

Onions, ginger, garlic and seasonings.

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3

After cleaning the carp, drain the water, and make a 2.5 cm diagonal cut on both sides of the fish body (first cut it straight Cut 1cm deep, then cut flat and 2cm deep).

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4

Slightly marinate with pepper, light soy sauce and a little salt.

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5

Make light soy sauce, sugar, vinegar, cooking wine, tomato paste and water into sweet and sour sauce and set aside.

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6

Make starch and flour into a paste and apply it evenly on the marinated fish.

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7

Heat the oil until it is 70% hot, lift the fish tail, and fry the fish head first.

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8

Pour the oil on the fish. When the batter solidifies, slowly put the fish into the oil pan.

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9

After the fish is fried until golden brown, remove the oil and put it on a plate for later use.

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10

Leave a little oil in the wok, add chopped green onion, minced ginger, and minced garlic and saute until fragrant, then pour in and mix of juice.

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11

Add a little wet starch to thicken and pour it over the fish.