sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

"Sweet and sour carp" is a famous traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. The Yellow River carp is not only tender and delicious, but also has golden scales and red tails. It is a lovely food at the banquet. "Ji'nan Fu Zhi" has a long history of "carp of the Yellow River, crab of Nanyang, and into recipes."

Production steps:

Step 1: a carp.

Step 2: onion, ginger, garlic and seasoning.

Step 3: after the carp is cleaned up, drain the water, and cut 2.5cm on both sides of the fish (first 1 cm deep, then 2 cm deep).

Step 4: marinate with pepper, soy sauce and a little salt.

Step 5: mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice.

Step 6: mix starch and flour into a paste and spread evenly on the salted fish.

Step 7: heat the oil to 70%, lift the fish's tail and fry the fish's head in oil.

Step 8: ladle the oil on the fish, and then slowly put the fish into the oil pan when the batter solidifies.

Step 9: fry the fish until golden yellow, take out the oil and put it into the plate.

Step 10: leave a little oil in the frying pan, add scallion, ginger and garlic, saute until fragrant, and then pour in the sauce.

Step 11: add a little wet starch to thicken and pour it on the fish.

Materials required:

Carp: 800g

Starch: right amount

Flour: right amount

Ketchup: 1 tbsp

Salt: right amount

Water: 5 tbsp

Vinegar: 4 tbsp

Sugar: 3 tbsp

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Garlic: right amount

Scallion: right amount

Ginger: right amount

Note: the method of sweet and sour sauce: 1 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp sugar, 4 tbsp vinegar, 5 tbsp water, 1 tbsp tomato sauce. This is the proportion of 250g ingredients. You can adjust the sweet and sour sauce according to the amount of ingredients

Production difficulty: ordinary

Process: slip

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu