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 reaches 70%, first take the fish head and tail, and shape the fish body by spraying and frying, so that the fish can 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.