Sweet and sour carp(tang cu huo li yu )

Sweet and sour live carp method:

Raw materials for making sweet and sour carp

One live carp (weighing about 1000 grams). Shrimp, 15g, green beans 15g, pear slice 35g. 5 g refined salt, 25 g garlic, 30 g tomato sauce, 15 g white vinegar, 25 g starch, 50 g Sugar, 25 g Shaoxing wine, 750 g peanut oil (100 g oil consumption).

Processing steps of sweet and sour carp

Put the shrimp into a bowl and add seasoning to size. Heat the pan over high heat. Ladle in peanut oil and heat it to 40% heat (about 100 ℃). Add the shrimp and drain the oil. Leave the bottom oil in the original pan and put it on the fire. Stir fry the mashed garlic, add green beans, tomato sauce, white vinegar, refined salt, sugar and Shaojiu, bring to a boil, thicken and pour in Pear slices. Scrape the scales off the live carp, take out the viscera by laparotomy, wipe it clean with a towel, put a peony knife on both sides of the carp with a knife, pat on the dry starch, tie the fish head tightly with a wet towel, then hold the fish head, fry the fish body in a 70% hot (about 175 ℃) oil pan for 1 minute, take it out and put it on the plate, remove the towel, heat the sweet and sour juice, sprinkle the cooked shrimps, and serve.

Sweet and sour carp

Sweet and sour carp is a famous dish in Jiangsu Province. When it is served on the table, you can still see carp mouth opening and gill moving, eyes stewing. The fish meat is fresh and tender, sweet and sour, and all the eaters are surprised.

Raw materials

One live carp (weighing about 1000 grams). Shrimp, 15g, green beans 15g, pear slice 35g. 5 g refined salt, 25 g garlic, 30 g tomato sauce, 15 g white vinegar, 25 g starch, 50 g Sugar, 25 g Shaoxing wine, 750 g peanut oil (100 g oil consumption).

Production process

Put the shrimp into a bowl and add seasoning to size. Heat the pan over high heat. Ladle in peanut oil and heat it to 40% heat (about 100 ℃). Add the shrimp and drain the oil. Leave the bottom oil in the original pan and put it on the fire. Stir fry the mashed garlic, add green beans, tomato sauce, white vinegar, refined salt, sugar and Shaojiu, bring to a boil, thicken and pour in Pear slices. Scrape the scales off the live carp, take out the viscera by laparotomy, wipe it clean with a towel, put a peony knife on both sides of the carp with a knife, pat on the dry starch, tie the fish head tightly with a wet towel, then hold the fish head, fry the fish body in a 70% hot (about 175 ℃) oil pan for 1 minute, take it out and put it on the plate, remove the towel, heat the sweet and sour juice, sprinkle the cooked shrimps, and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu Huo Li Yu