Sweet and sour carp

2024-06-22 12:04:14  Views 2 Comments 0

Ingredients

Carp (about 1 and a half pounds) ( 1 tail )
White sugar ( 150 )
Rice vinegar (70g)
Oil ( appropriate amount )
Light soy sauce ( 10g )
Tomato sauce ( 1 sugar spoon )
Cornstarch ( appropriate amount )
Flour ( Adequate amount )
Cooking wine ( 5 ​​grams )
Salt ( 5 ​​grams )
White pepper ( 1g )
Minced onion, ginger and garlic ( a little )
Pine nuts ( a little )
Crispy green beans (ready to eat) ( A few )

How to make sweet and sour carp

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    1.Clean up after slaughtering live carp.If you are particular about it, the carp needs to have its tendons removed: cut off the head and tail, then pat the fish body to remove the tendons.

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    2.Then cut with a straight knife to the fish bones, being careful not to cut through the fish bones.

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    3. Change the angle of the knife and insert it into the fish bone slices by about 3cm.

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    4. Cover the fish body with cooking wine, salt and white pepper, and marinate for 10 minutes.

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    5.Now let’s prepare the fried batter: the ratio of flour and cornstarch is 1:1

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    6. Mix thoroughly with water, do not make it too thin, the batter should be able to hang on the fish and not flow down.Just fine.

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    7. Heat the oil and paste the fish: lift the fish tail to let the fillet fillet Flip over and spread evenly with fried batter.

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    8.The next step is more critical: wrap the fish tail with a towel, hold it firmly, and lift it upside down When the oil is 70% hot, put the fish head into the pan and start frying over medium heat.Use a spoon to pour hot oil over the fish and let it slowly set.

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    9. After the fried batter is basically formed, roll the whole fish into the required shape.Fry it thoroughly in the pan, and pour hot oil continuously with a spoon on the exposed part until it turns golden brown and the shell is hard and formed.Take the fish out of the test plate.If the fish cannot stand, you can use fried batter and a fried support to stabilize the fish.Then fry the fish again when the oil temperature rises.

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    10. Place the fried fish on the plate and keep it steady.

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    11. While frying the fish again, heat the oil in another pot over low heat and sauté the onion and ginger until fragrant.Garlic is not.

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    12.Put in rice vinegar.

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    13.Put in the sugar and dissolve.

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    14.Add tomato paste and stir well.

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    15. Add some light soy sauce to the water starch to thicken the gravy until the gravy is thick, transparent and even..

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    16. Carefully pour the sweet and sour sauce over the fish, sprinkle with some pine nuts and crispy green beans for decoration One click, done.

Tips

Frying fish into a certain shape requires some experience and practice.It is best to wrap the fish in a clean towel and loosen it properly before pouring the sauce.The main function of tomato sauce is to enhance the color, so there is no need to add too much.

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