Name: Sweet and Sour Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece carp; 200g Flour; 1 tablespoon ketchup; Some shallot; Some ginger; 4g pepper; 10g Cooking Wine; 10g Soy sauce; 15g starch; 50g Vinegar; 100g Sugar

Sweet and Sour Carp

1. raw material

2. seasoning

3. Sugar, vinegar, and water are made into juice at the ratio of 2:1:2

4. Mix flour, starch and water to make a paste.

5. Remove the scales and gills of the fish, clean the chamber, and cut a knife 1 cm below the gills.

6. Make another cut at the tail of the fish.

7. There is a white spot at the incision under the gills, which is the head of the fishy line. Hold the head of the fishy line.

8. Lightly pat the fish body, it is easy to pull out the fishy line.

9. Make a peony knife 2.5 cm apart on both sides of the fish. The cutting method is to cut 1 cm deep.

10. Cut 2 cm flat again.

11. The cut fish is marinated in light soy sauce, salt, cooking wine, and pepper for 30 minutes to taste.

12. The paste made of starch and flour is evenly spread on the marinated fish.

13. Boil the oil to 70% hot, lift the fish tail, deep fry the fish head in the oil first, and then use a spoon to pour the oil on the fish.

14. When the batter is set, slowly put the fish in the oil pan.

15. Fry the fish in the pan and take it out.

16. When the oil is 80% hot, re-fry the fish until it reaches.

17. Spoon the oil on the fish, fry it until crispy, and serve it on a plate.

18. Leave a little oil in the wok, add chopped green onion, minced ginger, and minced garlic until fragrant.

19. Then pour in the juice and ketchup.

20. Add a little wet starch to thicken the juice.

21. Just start the pot and pour it on the fish.

Tips:
Kitchen Talk:
1. The key to sweet and sour crispy fish is the bowl of sweet and sour sauce. The sweet and sour sauce can be mixed in the ratio of 2 parts sugar, 1 part vinegar, and 2 parts water to achieve the best sweetness and acidity. Of course, this ratio is not a simple formula of 1 plus 1 equal to 2, but it is based on your family’s appetite to find the ratio that suits you best.
2. When frying fish, you need to master the temperature of the oil. If it is cold, it will not be colored. If it is overheated, the outer coke and the inside will not be cooked. You must re-fry once to make the fish crispy.

Sweet and Sour Carp

Ingredients

Sweet and Sour Carp

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