sweat and sour carp
This private dish, sweet and sour carp, must be more popular with gourmets than sweet and sour ribs, sweet and sour meatballs and sweet and sour eggs. It is characterized by bright yellow color, clear petals, crispy skin, tender meat, sweet and sour flavor.1. when the fish is changing the knife, the depth and width of the knife edge shall be the same, and both sides shall be symmetrical without breaking.2. it shall be salted to taste, and the water shall be dried before hanging the paste, otherwise it is easy to remove the paste.3. when frying fish, fry one side until it is finalized, then fry the other side, and then fry it until it is cooked and crispy. The petals on both sides must be unfolded, otherwise the shape is bad and the juice taste is difficult to enter.4. if there is no tomato sauce, add a small amount of soy sauce and 20g of sugar and vinegar respectively.
Step 1 . Wash the fish after killing and removing impurities.
Step 2 . Gently scratch the root and tail of the fish with a knife to remove the fishy lines on both sides.
Step 3 . Prepare ginger slices with scallions and rice with scallions, ginger and garlic.
Step 4 . Change the "peony flower knife" evenly on both sides of the fish with a diagonal knife, and put cooking wine.
Step 5 . Add salt.
Step 6 . Put scallions and ginger slices.
Step 7 . Put pepper, spread all the seasonings on the fish evenly, and marinate for 10 minutes.
Step 8 . Prepare white vinegar and tomato sauce.
Step 9 . Put flour, starch and eggs into the bowl.
Step 10 . Add an appropriate amount of water, stir well and make a crisp paste.
Step 11 . Put sugar, vinegar, tomato sauce, starch and a small amount of salt in a bowl.
Step 12 . Add an appropriate amount of water and mix into sugar and vinegar sauce.
Step 13 . Shake off the pickled fish with scallions and ginger, and dry it with kitchen paper.
Step 14 . Hang the crisp paste and hold the fish tail in your hand.
Step 15 . Put the clean pot on the fire, add refined oil, burn it to 70% heat, and fry the fish in the pot.
Step 16 . Fry one side first and wait for its cover.
Step 17 . Turn the fish over and fry the other side. Pour oil on the fish with a spoon during the frying process to heat it evenly.
Step 18 . Deep fry both sides until they are ripe and light yellow. Remove them.
Step 19 . When the oil temperature rises to 70%, put the fish into the pot and fry again, turning over in the middle.
Step 20 . Deep fry until the skin is crisp, golden and ripe, and then remove it.
Step 21 . Leave an appropriate amount of oil in the original pot, pour in shallots, ginger and rice, and fry until fragrant.
Step 22 . Pour in sugar and vinegar sauce.
Step 23 . Stir well with a shovel. When the juice is thick and fish eye blisters appear, sprinkle garlic rice.
Step 24 . Cook in hot oil and bake the juice.
Step 25 . Pour it on the fish quickly and serve.
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