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Where is sweet and sour carp served?

1. Sweet and sour carp is one of the classic Han dishes in Shandong Province and belongs to Shandong cuisine. It is said that "sweet and sour carp" first started in Luokou Town, an important town on the Yellow River. Sweet and sour carp is golden in color, charred on the outside and tender on the inside, sweet and sour.

2. Ingredients:

750g carp, 200g sugar, 10g each soy sauce and cooking wine, 300g clear soup, 1500g peanut oil, 2g each green onion and ginger, vinegar 120 grams, 3 grams each of minced garlic and refined salt, 100 grams of wet starch.

3. Production process:

1. Remove the carp's scales, internal organs, and gills. Cut straight and then diagonally into a turning knife every 2.5 cm on both sides of the fish body. Lift the tail of the fish. Open the knife edge, sprinkle cooking wine and refined salt into the knife edge and marinate for a while;

2. Combine clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch to form a gravy;

3. Sprinkle wet starch on the knife edge and fry in 70% hot oil until the skin becomes hard, then lower the heat and fry for 3 minutes, then turn to high heat and fry until golden brown, remove and place on a plate, and pinch the fish to loosen it with your hands. ;

4. Put the onion, ginger and garlic into the pot and fry until fragrant, then pour in the prepared gravy. When it bubbles, use the boiling oil for fried fish to pour into the juice, stir-fry briefly and quickly. Just burn it on the fish.

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