Dish name: Sweet and Sour Carp
Cuisine of Shandong cuisine
Characteristics: red and bright color, crispy on the outside, soft and tender on the inside, moderately salty and sweet. The famous Jining Yutang rice vinegar cooking is more delicious and unique.
Ingredients: 1000 grams of four-nostril carp. 15 grams of onions, 15 grams of ginger, 5 grams of garlic, 10 grams of soy sauce, 50 grams of starch, 20 grams of vinegar, 200 grams of peanut oil, 30 grams of sugar, and 100 grams of clear soup.
The production process is to scrape the scales of the carp, remove the gills, rinse the internal organs, drain the water, and beat the carp with a sloped knife against the back bone every 3 cm from the head to the tail. Use a flower knife, and finally make a vertical cut on the top of the head, put it on a large plate, add soy sauce, and. Dip in wet starch and marinate. Use an empty bowl to add soy sauce, vinegar, wet starch and clear soup to make a soup. Put the wok on high heat and add peanut oil. When it is 70% hot (about 175°C), fry the fish until golden brown. Drain the oil and push the fish to one side of the pan. Leave a small amount of oil in the wok, first add shredded green onions, shredded ginger, sliced ??garlic, and then add sugar. Pour the soup in the bowl into the pot. Bring to a boil over high heat. Add the fish to the soup. Turn over both sides to bring out the juice. Remove the pot from the pot. Remove from the fire and put into a fish plate. Heat the soup in the wok, pour in chicken oil, wait until the juice bursts out, pour it all over the fish body and it is ready.
The name of the dish is Ma Nai Si Carp
All cuisines to which it belongs
Features include novel shape, soft and tender fish meat, Ma Nai Si carp with a yellow color, salty taste and fresh taste. Fresh fragrance.
Main ingredients: 1 fresh carp weighing 800 grams, 100 grams of chicken breast, 3 grams of butter. Secondary ingredients: 30 grams of celery, 20 grams of carrots. Seasoning: 12 grams of salt, 3 grams of white pepper paste, 5 grams of sugar, 2 eggs, 6 grams of water starch, 2 grams each of onion and ginger, 2 grams of cooking wine, 20 grams of stock, 15 grams of mare custard, 4 grams of sesame oil .
Production process (1) Slaughter the carp, scrape the scales to remove the internal organs and gills, rinse them clean, cut them into two pieces from the back, clean the fish meat and connect the tails. Marinate with cooking wine, green onions, ginger and salt for 10 minutes. (2) Remove the tendons from the chicken breast and pound it into a puree. Add egg white, salt, white pepper, water starch, mare custard, and stock. Stir evenly in one direction. (3) Cut celery into 3 cm long sections and cut long carrots. Slice the water chestnuts, add salt and butter and fry thoroughly. Pick off the green onion and ginger on the body, put it into boiling water and cook it into a semi-finished product, put the back on the fish plate, and put the fried celery and carrots under the fish. (4) Put the stirred horse milk into a paper bag, press the round squeezing nozzle, squeeze it into a fish net shape on the fish, and steam for 3 minutes until cooked. In a separate pot, add broth, salt, and MSG, add a thin layer of gravy and pour the fish oil on top of the carp. Serve.