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.