To talk about authentic sweet and sour carp, it should be counted as Shandong cuisine. It turns out that the carp in the Yellow River is famous at home and abroad for its delicious meat. The pass of this raw material was occupied by Shandong. The old-school approach should be to dephosphorize and gut carp first. Use a knife on both sides to go up and down a few times in parallel. Marinate it with salt a little more, and then pat the fish evenly on both sides. Fry in the oil pan. We must pay attention to two points: at first, the oil should not be too hot, and we should wait until the fish hardens before turning up the fire and frying it golden brown. Then there is the possibility that the pan may stick when you first get into the oil pan. Don't worry, don't move. When the outside of the fish hardens, it will naturally stop touching, and vice versa. After the fish is fried, put the chopped green onion, Jiang Mo garlic cloves, sugar and vinegar together in a small pot to make a pot of juice. The last process before serving is to pour the juice. I don't accept this practice for two reasons. First of all, because fried fish must be thoroughly fried. And it's going to be fried. But I don't have such a big pot. And it's a waste of oil. Secondly, the practice of pouring juice focuses on sweet and sour mouth. And it is not easy to taste.

my method is a variant of the original method of sweet and sour carp in Shandong cuisine. But it's not braised, because a lot of sugar and vinegar are put in it. First of all, the carp is photographed, but there is no need to spend a few times on the fish noodles. Stuff the fish with onion, ginger and garlic. Put it in the oil pan and fry the sides slightly. (Because there is not much oil used, it is fried, not fried.) Then pour a bowl of soup mixed with onion, ginger and garlic and sweet and sour boiled water into the pot. The amount of soup should be just above the fish. Then everyone will boil the water. At this time, put in a spoonful of bean paste (I always think that a dish is like a song, and a good dish, like a good song, needs a perfect combination of treble, alto and bass. And sweet and sour are like high notes and alto, although they can be rounded, they are not rich enough. And the bean paste tastes like a deep bass. Soy sauce is also a whisper, but it is not as salty as bean paste. Of course, you can put a little soy sauce in the mouth. After boiling, turn to low heat for a while, during which the fish should be turned over so that both sides can taste. When the ironing is almost finished, you can get out of the pot. Because I only need one dish to eat alone. In order to balance the nutrition, I spread a layer of lettuce leaves on the plate first. Hot fish soup will cook the lettuce in the ground, so it won't have a taste.

there is another crucial point that I almost forgot to mention, that is, don't forget to get a little high amount of white wine before cooking. My first choice is Hongxing Erguotou. Because it is grain wine, it tastes mellow. This is scientifically based, because the scientific name of acetic acid is acetic acid, and the main component of Erguotou is ethanol. When acetic acid meets ethanol at high temperature, it will react chemically and become ethyl acetate, but this thing has an irreplaceable fragrance. Anyone who wants to study chemistry should know about it.