Practice:
1, we first of all is the vinegar, sugar, water in accordance with the ratio of 1:2:2, to make the juice.
2, then the starch, flour and water to make a paste.
3, the carp's cleaned up.
4, and then the fish on both sides of the oyster knife, cut 1 centimeter deep or so is ready.
5, and then flat cut into 2 centimeters.
6, will be cooking wine, soy sauce, salt, pepper mix, and then cut the fish for marinade, marinade half an hour on the flavor.
7, then is to stir into a paste of starch, flour, coated in marinated fish.
8, the oil will be cooked to 7 layers of cooked, the first fish head in the oil slightly fried, and then use a spoon to drizzle the oil on the fish.
9, wait until the batter solidified is the fish slowly into the frying pan for frying.
10, wait until the fish under the pot fried, and then take out.
11, wait until there is eighty percent heat, the fish will be fried again, and then the oil dripping in the fish, fried to crisp is available out of the pot on the plate.
12, in the frying pan inside a small amount of oil, and then is the minced ginger, chopped scallions and minced garlic burst incense, will be adjusted to the juice and tomato sauce into it.
13, and then add a small amount of starch on top of the sauce, pour the fish is ready.
Eat sweet and sour carp notes
Carp is belong to the hot, so for just as the operation of the crowd is not suitable for eating carp, after the disease is as far as possible, do not eat carp, and carp is belong to the hair of the matter, so we have to pay attention to eat carp, we eat carp is also pay attention to do not consume on an empty stomach, it is easy to make the body acid-base balance is destroyed, is not conducive to the health of the body. destruction, not conducive to the health of the body.