After the carp is cleaned, make a few diagonal cuts on both sides of the fish. After this step, lift the fish tail, then open the knife edge, sprinkle cooking wine and salt on the carp, and let it taste slowly. Then adjust the seasoning and mix the ingredients with clear soup, soy sauce, cooking wine, vinegar, sugar, salt and starch. These ingredients must be thoroughly stirred, then mixed into thick juice, and then set aside.
The next step is to sprinkle some wet starch on the cut edge of the fish, put it in a pot with oil, and when the oil is about seven ripe, put the fish down, fry one side first, and then add the other side, so that the fish will not fall. Wait for the fish on one side to fry until the skin gradually hardens, turn off the fire, wait for about three minutes, then put the carp on the other side and turn on the fire until the other side is golden brown. Put out the fire at this time, wait 1 for two minutes, and then take the carp out of the pot.
After cooking, put the fried golden carp on a plate and gently pinch the tail with your hand to loosen it. At this time, the next step is to take the sauce of sweet and sour carp, then put the oil into the pot, burn the oil to about four layers, and then put the chopped green onion, shredded ginger and acid into the pot for frying. At this time, the sauce prepared before will also be put into the pot. After boiling, quickly pour the fried fish oil into the juice, stir-fry it twice and pour it on the carp. A sweet and sour carp with high value and delicious taste is out of the pot.
After cooking, you can sprinkle some chopped green onion on it, so that the whole dish will not become monotonous, and it will feel a little green and look more comfortable. Can carp make such simple sweet and sour?
The method of making sweet and sour carp is not difficult. As long as you are patient and considerate, you can taste like a chef.