Sweet and Sour Carp

Name: Sweet and Sour Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A carp; Some Vinegar; Some Soy sauce; Some Sugar; Some salt; Some Broth essence; Some starch; Some garlic; Some parsley

by xiarubing

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Sweet and sour fish is a famous dish of the Lu family. The sauce is rich, sweet and sour, and crispy.

When choosing the material, choose a larger carp, which must be fresh.

The fish body cutter should be as deep and thin as possible so that the meat can be deep-fried.
The sweet and sour fish is to be fried, not over-oiled, it must be deep-fried in place, deep-fried and browned"

Ingredients

A Carp
Some Vinegar
Some Soy Sauce
Some Sugar
Some Salt
Some Broth Essence
Some Starch
Some Garlic
Some Parsley

Sweet and Sour Carp

1. One large fresh carp, wash and set aside.

2. Cut the fish with a knife. The shape is up to personal preference. The easiest way is to cut it with a horizontal knife and make it as thin as possible so that the fish is easy to deep-fry.

3. Prepare a bowl of soup consisting of vinegar, soy sauce, white sugar, broth essence, and salt. Vinegar is the majority, about three spoons of white sugar, soy sauce as you like, you can try other sauces if you like, but you will have to try it after you make it. Let’s check if there is any unusual taste, such as uneven sweetness and sourness,

4. Put half a pot of oil in the iron pan and heat it to great heat.

5. Spread the fish body and the cut fish meat with dry starch, spread them evenly, and fry in a high-heat oil pan. It takes about 10 minutes to fry on one side. Don’t turn it randomly during the frying process.

6. Use a spatula to gently shovel the bottom of the pan. When the fish can be easily moved, it will be fried. Fry the head and tail of the fish again and put it out of the pan and put it on the fish plate.

7. Pour the oil from the fried fish in the pan into another container, with a little oil left at the bottom of the pan, put in the chopped garlic or red pepper shreds, and put the adjusted sauce in. Add starch to make it thick and pour it on the freshly fried fish.