Sweet and sour carp is a traditional dish of Shandong, this dish originated in Shandong Jinan Yellow River dock Luokou town, with the Yellow River carp, by deep-frying, stir-frying and become, characterized by the fish meat outside the burnt and tender, taste sweet and sour, crispy, the following to teach you how to do sweet and sour carp.

One, sweet and sour carp

Instruments: carp 750 grams of sugar 200 grams of soy sauce, cooking wine 10 grams of scallions, ginger 2 grams of vinegar 120 grams of garlic, salt 3 grams of wet starch 100 grams of broth 300 grams of peanut oil 1,500 grams of

Production process:

1, the carp to remove the laryngeal organs, gills, in the body of the body of the two sides every 2.5 cm straight graver after oblique The fish tail is lifted to make the knife mouth open, wine, salt into the knife mouth slightly marinated

2, broth, soy sauce, cooking wine, vinegar, sugar, salt, wet starch into the gravy

3, in the mouth of the knife sprinkled with wet starch, and then put into a frying pan and fry until light yellow, move to a medium heat frying until golden brown, pinch out, and then into the seventy percent of the oil frying pan and frying until the skin is crispy and deep yellow

4, while the other fish frying the other side, the other side, the other side, the other side of the fish, the other side of the fish, the other side of the fish, the other side of the fish, the other side of the carp, the other side of the fish. In the frying fish at the same time, take another frying pan on a high flame; scoop into the hot peanut oil 25 grams, into the onion, ginger, garlic stir-fried. Add sugar, broth, soy sauce, after boiling, thicken with water starch (25 grams), and then cooking vinegar, dripping hot peanut oil (50 grams), when the fish fried, mounted on a plate, poured with marinade that is ready

5, tips:

a, carp to choose live, so that the taste is good

b, frying the first hot oil into the pot, the surface of the fried stereotypes and turn to medium-high heat to deep-fry, and then high-flame Repeat frying

c, after playing a good knife marinade, to fishy, taste

d, the amount of sauce based on the size of the fish discretionary adjustments, the modulation of the sweet and sour sauce can be tasted to ensure that the most suitable for their own tastes

e, the batter to be thick silk, or not hang batter

f, sweet and sour sauce: 1 tablespoon of wine, 2 tablespoons of soy sauce, sugar 3 tablespoons of vinegar, 4 tablespoons of water, 5 tablespoons of water, 5 tablespoons of vinegar, 2 tablespoons of soy sauce, 4 tablespoons of wine, 3 tablespoons of sugar, 4 tablespoons of vinegar. tablespoon, water 5 tablespoons of tomato sauce 1 tablespoon (250 grams of ingredients ratio)

Two, sweet and sour carp practice two

Instruments: 1 live carp 1 egg 15 grams of flour 75 grams of starch 1000 grams of vegetable oil (about 100 grams of sugar 75 grams of salt 4 grams of monosodium glutamate 2 grams of ginger, green onion, fresh red pepper, soy sauce 15 grams of vinegar, wet starch 40 grams of each

Making technology

1, with half of the onion, ginger pat broken, and then use wine to take onion ginger wine juice, the other half of the ginger shredded, scallions cut into sections, fresh red pepper to remove the seeds, cleaned and cut into julienne

2, eggs cracked into a bowl, plus put the flour, dry starch and the right amount of water into a whole egg batter

3, live carp to remove the scales, gills, fins, open the gutted, cleaned, in the fish spine at intervals of 0.5 cm, both sides Uniformly graved peony flower knife, inverted fish tail, both sides of the graved flower knife of the fish can be rolled down from the tail, with salt, monosodium glutamate, onion, ginger and wine juice will be fish marinade for about 20 minutes

4, net pot on a high flame, put the oil to seventy percent of the heat, will be wrapped in the whole body of the whole egg paste of the carp with one hand to grab the head, one hand to grab the tail, and then gently put into the frying pan slightly deep-fried, and then turn over the side of the fish into the oil pan, fried into a light yellow color, fish, and then to wait until the oil temperature rises to eighty percent of the heat. oil temperature rises to eighty percent hot, and then the fish into the pot to re-fry into a golden brown, poured into the leaky spoon to drain the oil, and then flat fish plate, with a clean wet towel wrapped around the fish slightly pinched, so that the fish thoracic spines and spine detachment, but the fish shape to remain intact

5, the pot to stay in the oil a little bit, put the ginger, red pepper, sugar, soy sauce, vinegar and an appropriate amount of water boiled, thickening thickening with wet cornstarch, when the sugar and vinegar sauce is thick and thick, will be dripping into the pot of boiling oil, sprinkle the shallot section, pour the sesame oil When the sweet and sour sauce is thick, drizzle the boiling oil into the pot, sprinkle green onion, drizzle sesame oil, and pour the sweet and sour sauce on the fried fish that is ready

Three, sweet and sour carp practice three

Instruments: 1 yellowtail (about 750 grams) 150 grams of tomato sauce, 500 grams of oil (consumed 100 grams), 50 grams of white vinegar, sugar, 150 grams of salt, 6 grams of garlic 2 grams of monosodium glutamate, 2 grams of broth 100 grams of corn starch, 150 grams of wet corn starch 50 grams of cooking wine 25 grams

Making process:

This is the first time that I have ever seen a fish in a bowl of water. pan

4. pot left 10 grams of oil, heat, put the garlic stir-fried flavor, and then put the tomato sauce, salt 2 grams, monosodium glutamate, broth, white vinegar taste, pour into the wet starch thickening, out of the pan poured in the fried fish can be