Sweet and sour carp, which is served in the chef's hotel.

sweet and sour carp practices:

sweet and sour carp

ingredients: carp 5g

accessories: appropriate amount of onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, tomato sauce, salt, starch and flour.

Production process:

1. After the carp is cleaned, drain the water, and obliquely cut each 2.5 cm on both sides of the fish (first cut 1 cm deep vertically, then cut 2 cm deep horizontally), and marinate it slightly with pepper, soy sauce and a little salt.

2. Mix light soy sauce, sugar, vinegar, cooking wine and water with a spoonful of tomato sauce to make sweet and sour juice.

3. Mix starch and flour into paste and spread it evenly on the salted fish.

4. When the oil is 7% hot, lift the fish tail, fry the fish head in the oil first, then pour the oil on the fish, and then slowly put the fish into the oil pan when the batter is solidified.

5. when the fish is fried to golden brown, take out the oil control and put it on the plate for later use.

6. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic and saute until fragrant.

7. Pour in the prepared juice, add a little wet starch to thicken it, and pour it on the fish.