Sweet and Sour Carp
by Ge Sijia
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. The carp digs out its internal organs and gills, scrapes off the scales, and removes the white fine tendons in the fish.
2. Make a few cuts on the fish to get the flavor and it will be easy to deep-fry. Put it in salt and cooking wine for 30 minutes. Spread dry cornstarch before putting it in the pot.
3. Prepare a bowl and add sugar, vinegar, water, cornstarch, soy sauce, a little salt, chopped green onion, and ginger to make sweet and sour sauce (the ratio of sugar, vinegar, and soy sauce is 3:2:1, can also be adjusted according to taste) .
4. Add an appropriate amount of oil to the pot and heat until 70% hot. Fry the carp over a medium-to-low fire.
5. After blasting the shape thoroughly, turn to a larger fire, continue to fry, remember to turn it over.
6. Fry until crispy and ready to be served on a pan.
7. Pour the sweet and sour sauce into the pot.
8. Just burn the thick sweet and sour sauce and pour it on the fried carp.
Tips:First, choose about 600 grams of fresh carp, which is easy to fry and the fish is easy to cook.
Second: The fish must be deep-fried, and it will be delicious with sweet and sour sauce.
Third: The sweet and sour sauce should be just right, not too sweet or too sour.
