It seems that a simple sweet and sour carp is not so easy to succeed. When many people cook sweet and sour carp, it is obvious that the seasoning and steps are made according to the recipe, but the finished product is far from beautiful, not only in appearance, but also tender in taste, and the essence of sweet and sour fillet is lost, so this dish is declared a failure.
In fact, the cooking skills of sweet and sour crucian carp are very particular. If you want the sweet and sour crucian carp to look good, first of all, when changing the knife for the fish, the knife worker should be in place. Secondly, if you want to make the fish tender, it is also important to control the heat when frying the fish. What should I do with this sweet and sour carp? Let's share the operation process of sweet and sour carp and try it together.
Fried carp in sweet and sour sauce
food
Yellow river carp 1 (about 3 kg), onion, ginger and garlic 20g each, salt 5g, starch 20g, flour 20g, cooking wine 1 spoon, soy sauce 2 tablespoons, sugar 3 tablespoons, vinegar 4 tablespoons, clear water 5 tablespoons, and proper amount of edible oil.
working methods
1. Slaughter the carp clean, cut 0.5cm deep mouths on both sides of the fish head 1cm, take out fishy lines, and then diagonally cut a knife every 2.5cm on both sides of the fish body. Pay attention when cutting, first cut vertically 1cm, and then cross-cut 2cm, so as not to hurt the fishbone. This makes the hungry sweet and sour carp look beautiful and more delicious.
2. First pat a layer of starch on the fish, then mix the flour and starch into a paste, add the carp, grab it evenly, and let the fish get the batter evenly.
3. Take a slightly larger pot and add a lot of cooking oil. When the oil temperature is 70% hot, take fish heads and fish tails and spray fry them to make them fully expand.
4. Keep the oil temperature 70% hot, turn off the fire, put the formed carp into the oil pan and fry for about 2 minutes. After the fish is shaped, the head and tail are inclined; When frying for the second time, the oil temperature was still 70% hot. After frying for about half a minute, the carp can be taken out and put on a plate for later use.
5. Take an empty bowl to prepare sweet and sour juice, 1 tbsp cooking wine, 2 tbsps soy sauce, 3 tbsps sugar, 4 tbsps vinegar and 5 tbsps water, and stir well for later use. Leave a little base oil in the pot, saute shallots, ginger and garlic, then pour in sweet and sour juice, add appropriate amount of water starch, cook until the soup is thick, pour it on the fish, and sprinkle with appropriate amount of shredded onion and red pepper for decoration.
Cooking tips
1, the batter should be as thick as possible, but don't hang too much when the carp is pasted, just one layer should be neither thick nor thin, so that the fried fish will not shrink or deform. This needs to be operated several times and understood by yourself.
2. When frying fish, carp should be shaped first. When cooking in Tianjin, you must turn off the fire and stay away from the stove. The control of oil temperature is very important. If the oil temperature is low, it will not develop color. When the oil temperature is high, it will not be burnt outside and tender inside, and the fish tail will not be tilted up, which will directly nourish the taste and shape.
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