Sweet and Sour Carp

Name: Sweet and Sour Carp
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 430g carp; 350ml water; 3 cloves garlic; 3 slices ginger; 2 stages shallot; 25g granulated sugar; 8ml Soy sauce; 35ml oil; 20ml Vinegar; 30ml Old wine; Some salt

by Zero Zero Baking

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Fish is my favorite. Influenced by me, Lele also loves to eat fish. Yoyo also likes to eat fish mud now. With the Jiesai automatic pot, fish must be cooked.
This time I made sweet and sour carp. I looked at the sauce and it was really great. It’s just the last two days of cloudy days. I feel a bit sorry for this photo because it’s delicious.

Sweet and Sour Carp

1. Remove the black film and dirty meat from the fish, wash and cut into pieces, rinse with green onion, ginger and garlic, and set aside

2. Marinate the fish with shallots, ginger, salt and old wine for 10 minutes

3. Then put it in the automatic pot, add garlic cloves, try to add the green onion, ginger and garlic underneath, and put the fish on top, so as to prevent the fish skin from sticking

4. Then add dark soy, sugar, oil

5. Add 350ml of water with the measuring cup of the Jiesel automatic pot

6. Activate the sauce-receiving and braised fish function. Just add vinegar and mix it before it is out of the pan. Be careful when mixing. The fish pieces are quite tender and don’t break the fish pieces.