Ingredients
Main Ingredients
1 carp
Accessories
Flour
Appropriate amount
Seasoning
Salt
Appropriate amount
Vinegar
Appropriate amount
Onion
An appropriate amount
Ginger
An appropriate amount
Garlic
An appropriate amount
Cooking wine
p>
Appropriate amount
Light soy sauce
Appropriate amount
Starch
Appropriate amount
Ketchup
p>1 spoon
White sugar
Adequate amount
Pepper
Adequate amount
Vegetable oil
p>
Appropriate amount
Water
Appropriate amount
How to fry carp
1. After cleaning the carp, drain the water , make a 2.5cm diagonal cut on both sides of the fish body (first cut vertically to a depth of 1cm, then cut flatly to a depth of 2cm), lightly marinate with pepper, light soy sauce and a little salt
2. Add soy sauce, sugar, vinegar, cooking wine, water and a spoonful of tomato sauce to make a sweet and sour sauce. 3. Make a paste of starch and flour and spread it evenly on the marinated fish
4. Heat the oil until it is 70% hot, lift up the fish tail, fry the fish head first, then pour the oil on the fish, and when the batter solidifies, slowly put the fish into the oil pan
5. Fry the fish until golden brown, remove the oil and put it on a plate for later use
6. Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic, stir-fry until fragrant, then pour Pour in the prepared sauce, add a little wet starch to thicken, then pour it over the fish.