Sweet and Sour Carp
1.
Prepare the ingredients
2.
The carp is scraped off the scales, gills and internal organs are removed and washed, and a few cuts are made on both sides of the fish body with a knife
3.
Sprinkle salt into the belly and around the fish body, add soy sauce and rice wine, and marinate for 10 minutes
4.
Drain the marinated fish, sprinkle flour on both sides and set aside
5.
Remove the seeds of the red pepper, wash and cut into pieces, peel and mince garlic cloves
6.
Heat the pot and pour in soybean oil. When the soybean oil is heated to 60% hot, slowly add the carp and fry
7.
Fry on low heat until the carp is golden on both sides
8.
Take out the fried carp and set aside
9.
Add the diced red pepper and minced garlic to the oil of the freshly fried fish and sauté
10.
Add soy sauce, sugar and vinegar to the pot to make a sauce
11.
Add an appropriate amount of water, put the fish in it, and pour the adjusted sauce on the fish with a spatula
12.
Turn the high heat to a low heat for 10 minutes and wait for the sauce to thicken, then turn off the heat
Tips:
Heat the pan and then add oil. After the oil is hot, add the fish. The oil should not be too little so that the fish will not stick to the pan.
