Sweet and Sour Carp

Name: Sweet and Sour Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g carp; 60g ketchup; 50g starch; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 3 tablespoons Shimizu; 1 tablespoon Vinegar; 1 tablespoon Sugar; 3g salt; 1 piece egg; Some Flour; 5g shallot; 5g ginger; 5g garlic; Some Vegetable oil

by Love braised pork

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Let’s have a sweet and sour carp at the Spring Festival family banquet. It is delicious and beautiful, especially for children. The sweet and sour taste is delicious!
The first time I did it, the technique was not at home, so it collapsed a bit after pouring the juice, and I will fry it for a while next time, so it’s better to set the shape.

Sweet and Sour Carp

1. First buy a live carp, remove the scales, gills and internal organs, remove the fishy lines on both sides of the fish body, and then cut the flower knife

2. Cut the fillet diagonally and then stand up the fillet, and cut it at the root of the fillet so that the fillet will come out.

3. Put the flour starch and eggs in the basin, then add a little water to make a paste

4. The fish is turned over and covered with salt

5. Sprinkle some cooking wine and marinate the fish for 30 minutes

6. Then carry the fish and hang it on the fish body, and flow down from the tail, so that it is more even

7. Then put the fish in this position and put it in a hot oil pan to fry (I watched the fish’s posture change and didn’t forget to take the picture of the fried fish)