Sweet and sour carp is a very delicious dish, it is crispy on the outside and tender on the inside, especially the sweet and sour sweet and sour sauce, it really makes people can't help but taste more. I believe that people who have made sweet and sour carp know that whether the sweet and sour sauce is authentic or not will probably affect the flavor of sweet and sour carp. A good sweet and sour sauce will make the dish unique and delicious, but a poorly made sweet and sour sauce will most likely ruin the dish.

1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar and 5 tablespoons of water are the main ingredients of sweet and sour sauce. It is best to simmer the rock sugar until golden brown, which will make the color of the finished dish more attractive. Then add the balsamic vinegar. Be sure to continue to simmer for a few moments after putting in the balsamic vinegar, so that the acetic acid in the sweet and sour sauce evaporates some and reduces the stimulation of the vinegar, so that the taste will be mellow and delicious. If you are worried about controlling the heat, you can also directly put the rock sugar, balsamic vinegar and a little water into the frying pan and simmer it over medium-low heat until it thickens, and the flavor is not affected. When the sweet and sour sauce runs down in a line when poured, you can add the ribs to the wok and stir-fry.

The golden ratio of sweet and sour sauce: 1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water.

The Poetry of the Book of Songs says: "If you don't eat the fish, you must eat the carp of the river. In Jinan Prefecture, there is a record of "the carp of the Yellow River, the crab of Nanyang, and into the recipe". According to these historical data speculation, that as early as 3,000 years ago, the Yellow River carp has become a popular food.

It is said that the dish first originated in Jinan Lokou, and then gradually spread to Shanxi, Henan and other places. In Henan, dishes such as sweet and sour fried fish and carp baked noodles were formed. According to "Tokyo Meng Hua Lu", carp baked noodles were popular in the market during the Northern Song Dynasty. Fish meat color jujube red, soft and fragrant; baked noodles as fine as hair, fluffy and crispy.