Sweet and Sour Fish

Name: Sweet and Sour Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g carp; 5g salt; 4 tbsp Soy sauce; 3 tablespoons Vinegar; 1 piece ginger; 1 head garlic; 3 tablespoons Cooking Wine; 1 tbsp starch; 50g ketchup; 3 pcs Pickled red pepper; 50g Shallots; 2 tbsp Sugar; 1/2 a cup Broth

by Flower bloom

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Ingredients: one fresh carp (about one and a half catty). Seasoning: 2 tablespoons of sugar, 3 tablespoons of vinegar, 4 tablespoons of soy sauce, 1 or 2 ketchup, 1 big ginger fingertip, 1 garlic, 1 or 2 chives, 3 red peppers, 3 cooking wines, starch One tablespoon, half a cup of soup or water, and a moderate amount of salt. Methods: 1. Remove the carp from scales, dig gills, laparotomy, remove internal organs, and clean after cramps. Drain the water. Use a knife to cut five or six knives on both sides of the fish at equal distances. Spread the whole carp with cooking wine, salt, and half of the soy sauce, and marinate for about ten minutes; mince ginger and garlic; chop half of the chives, and chop the other half into thin strips; soak the red pepper to remove the seeds and shred; add the other half of the soy sauce, sugar, Put the vinegar and half of the starch together in a bowl of soup or water to make a juice.

Sweet and Sour Fish

1.

2. Clean the carp after scaling, digging the gills, laparotomy, removing the internal organs, and cramps. Drain the water. Use a knife to make five or six knives on both sides of the fish at equal distances. Spread the whole carp with cooking wine, salt, and half of the soy sauce, and marinate for about ten minutes; mince ginger and garlic; chop half of the chives, and chop the other half into thin strips; soak the red pepper to remove the seeds and shred; add the other half of the soy sauce, sugar, Put the vinegar and half of the starch together in a bowl of soup or water to make a juice

3. Spread the remaining starch evenly on the whole body of the carp

4. Put the oil in the pot and heat it until 70% hot, carry the fish tails, and fry the fish heads first, then slowly slide the fish into the oil

5. When both sides are fried and golden brown, remove the serving plate and set aside

6. Put about one or two oil in a pot and heat it to 50% heat. After reducing the heat, add ginger, green onion, and minced garlic to fry to get a good flavor.