Main ingredient: carp

Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, meat broth

Methods:

1, remove the scales of the fish, take out the internal organs, dig out the two gills, wash. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail so that the knife mouth open, the fine salt sprinkled into the knife mouth inside a little pickle, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.

2, the peanut oil into the spoon, on a high flame to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Turn the fish over and fry for 2 minutes. Then flatten the fish and press the head into the oil with a spatula for 2 minutes. Fry the fish for about 8 minutes, and when all the fish is golden brown, remove and arrange on a plate.

3, frying spoon with peanut oil, burned to six mature is, into the onion, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that into.

Features: Jinan traditional flavor, crispy sweet and sour

Tips: frying fish need to master the temperature of the oil, cool is not color, too hot is not cooked outside the scorched inside; fish tail can not be up.

Tips: When frying fish, you need to control the temperature of the oil.