Sweet and Sour Carp

Name: Sweet and Sour Carp
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g carp; 1 shallot; 1 piece ginger; 2 tablespoons White pepper; 1 tsp salt; 2 tablespoons Rice wine; 1/2 bowl ketchup; 2 tablespoons Rice vinegar; 1 tablespoon starch; 2 tablespoons White sugar; Some Cooking oil; 2 tablespoons Starch (for hanging paste); 2 tablespoons Flour (for paste)

by Grid blue

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In Henan cuisine, there is a famous dish called "Carp Baked Noodles". The fried "Longxu Noodles" is used to cover the cooked "Sweet and Sour Stewed Fish". The two are combined into one, which can eat fish. , You can also dip the noodles in the sauce, so it has a unique flavor. The hairy ramen is fried and burnt to make it fluffy and crisp. After absorbing the juice, it can be served with the same dishes. There are two kinds of food tastes, "eat dragon meat first, then dragon beard "The reputation has become an indispensable delicacy at the banquet.
It's a pity that I don't have the skills, and I still can't produce hair-thin ramen, and I don't want to use the dragon-beard noodles I bought. Fortunately, the "baked noodles" are not there, and there are carp!
Thanks Gourmet Jie, thanks Supor~

Sweet and Sour Carp

1. Remove the scales, guts and wash the carp.

2. Cut the fish with six vertical cuts.

3. Click on the flat blade, don't break it.

4. Cut the green onion and ginger well.

5. Stuff some into the belly of the fish, add salt, cooking wine, and white pepper to marinate for 10 minutes.

6. 2 tablespoons each of flour and cornstarch.

7. Make it into a paste, not too thin, it won't hang if it's too thin.

8. Pour half a pot of oil into the wok and heat it over medium heat until 70% hot.

9. Use a dry towel to cushion the tail of the fish, lift the carp, head down, scoop it with a spoon, batter, and cover the body of the fish.

10. After the oil is hot, with the fish head down, use a spoon to scoop up the hot oil and continuously pour it on the fish until the batter is set.

11. Put the fish in the oil pan and use a spoon to pour the oil on the fish. Fry until golden on both sides. After the fish is fried, control the oil, remove it and let it dry

12. The cold fish should be fried again in the pan. The fire should not be too high, preferably a medium-to-small fire.

13. Fry the fish until the whole body is dark yellow, then transfer it to the fish dish and arrange it in shape.

14. In another pot, add 2 tablespoons of white sugar, 2 tablespoons of rice vinegar, and water starch to half a bowl of tomato sauce to make sweet and sour sauce.

15. The boiled sweet and sour sauce is poured on the fried carp.

16. The delicious sweet and sour carp is ready.

Tips:
1. There is a white tendon on both sides of the carp abdomen that is the same as a thin line. Remove it to remove the fishy. Cut a small cut at the place near the gills of the carp, and the white tendon will be exposed. Clamp it with tweezers and apply gentle force. Can be removed.
2. Pour some yellow wine into the basin to remove the fishy smell and make the fish taste delicious.
3. Pay attention to the oil temperature during cooking and be careful of being scalded.