Ingredients: 750g carp.

Ingredients: starch (broad bean) 15g.

Seasoning: monosodium glutamate 2g lard (refined) 60g salt 6g soy sauce 30g sugar 15g shallot 15g garlic (white skin) 10g ginger 10g yellow rice wine 15g each.

Professional production

Production method 1. First, remove the scales, gills and fins of the fish, then remove the internal organs by laparotomy, rinse them clean and drain the water; 2. Put the washed fish on the meat pier with a knife and dip it in soy sauce, salt and yellow wine for a while; 3. Cut several knives horizontally in the skinning part of pig fat, and then cut it into pieces with rough matches; 4. Slice ginger and garlic, and cut onion into a 3 cm long horse ear shape for later use; 5. Heat a frying spoon on the fire and pour in cooked lard. When it is 80% hot, scoop up the salted fish in two sections (front and back) and fry until it changes color and drains; 6. Leave the oil in the frying spoon, stir-fry the pork fat, then add the onion, ginger and garlic, then add 500 ml of soup, soy sauce, salt, sugar, yellow wine and monosodium glutamate, put the fried fish in and simmer for 30 minutes on low fire to make the fish tasty; 7. thicken the juice with water starch, and put the fish into a fish dish to join together; 8. Pour all the sauce on it and serve.

Tips for making 1 Don't fry fish too old, just set it; 2. Slow fire makes it tasty, thick and thin, and clear juice should be bright; Because of the frying process, 500 grams of cooked lard should be prepared.

Fried carp with sweet and sour sauce

Materials:

Carp 1 (about 755g), onion, ginger and garlic 5g, sugar 20g, vinegar 20g, soy sauce 20g, refined salt 3g, water starch 20g, peanut oil 1500g (about 5g).

Cooking techniques:

1. Remove fish scales and gills, take out fish internal organs and five internal organs, and rinse them with water. Draw a knife (big rotary knife) every 2 cm wide, lift the fish tail, open the knife edge, sprinkle with refined salt and marinate slightly. Then hang a layer of water starch paste evenly on the fish.

2. Put peanut oil in the frying spoon. When heated to 70% heat by high fire, grab the fish tail with your hands, put it in the oil with the back down, and fry it in the spoon until it stands up. Turn the fish over and continue frying. When it is golden brown (fried thoroughly), take it out and put it in a plate.

3. When frying fish, take another spoonful, sit by the fire, put 50g of oil, when it is 60% hot, add onion, ginger and garlic, cook human ester when frying, add hot water (soup), add self-sugar and soy sauce, thicken it with water starch after boiling, sprinkle less hot oil and stir well, and quickly pour it on the fried fish.

Flavor characteristics: golden color, smart head and tail, tender outside and sweet inside, sweet and sour.