Sweet and Sour Carp

Name: Sweet and Sour Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece carp; 20g Pickled Chili; 3 tablespoons Cooking Wine; 1 teaspoon salt; 2 tbsp Soy sauce; Some shallot; Some ginger; Some garlic; 2 tbsp Sugar; 3 tablespoons Vinegar; 1/2 teaspoon starch; flour 5 tbsp; 15ml Vegetable oil

by Live up to love and persistence

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today, I will make a sweet and sour carp for everyone. The carp is relatively plump and tender. It tastes good regardless of whether it is steamed or braised. It feels best to use it to make sweet and sour fish!

Sweet and sour carp, a delicacy found in all parts of the country, although the practice varies from place to place, the sweet and sour carp is a common feature. There are also several ways of sweet and sour fish in Cantonese cuisine, such as five-little fish, chrysanthemum fish, sweet and sour fish, etc. The ingredients are different and the taste is different. In the past, sweet and sour fish did not contain sauce. However, because the taste of the sauce is more appetizing and the color is better, so now the sweet and sour fish basically use the sauce, personally think that basically No problem, as long as it tastes good, attracts people, and makes appetites, it's good.

Sweet and Sour Carp

1. Wash the carp after scaling, digging the gills, laparotomy, gutting, and cramping, and dry it;

2. Cut the fish to the bone every 2 cm on both sides of the fish body, then cut 1 cm along the bone to turn the fish up;

3. Spread the whole carp with 3 tablespoons of cooking wine, 1 teaspoon of salt, and 2 tablespoons of soy sauce. Marinate for 10 minutes;

4. Finely chop the chives, ginger, and garlic, finely chop the scallions and colored peppers, then put 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar, and 1/2 teaspoon of starch in a bowl containing 7 tablespoons of stock or water Make it into juice, put 5 tablespoons of dried starch, 5 tablespoons of flour and 10 tablespoons of water into a bowl, add water to make a paste, stir well to form a yogurt-like shape;

5. Pour a large amount of vegetable oil into the pot and heat it on high heat, and at the same time coat the fish with a layer of dry starch;

6. Coat the whole body of the fish with flour paste;

7. Put the chopsticks in the oil, there are a lot of bubbles around, there is a crackling sound, smoke is coming out, carry the fish tail on the top of the pot, use a spoon to pour the hot oil on the fish, so that the fish with the knife is turned out and shaped;

8. Then slide the fish into the frying pan while frying, and pour hot oil on the fish while frying. Fry on medium heat until the fish skin becomes soft and hard, then flip it to the other side of the fry, and fry it for 2 minutes per side;

9. When the two sides are fried into golden brown, remove them and put them on a plate for later use. Pour out the oil. About 2-3 tablespoons of oil remain in the pot;

10. Heat the remaining oil in the pot to 50% heat, change the heat to a low heat and stir-fry the ginger, green onion, and minced garlic to create a fragrance;