sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

"The protein content of carp is not only high, but also of good quality. The digestibility and absorption rate of human body can reach 96%, and it can provide essential amino acids, vitamin A and vitamin D for human body. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol, prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. Sweet and sour carp -- one of the representatives of our traditional Shandong cuisine. As a native of Shandong Province, I'd like to cook dishes today. "

Production steps:

Step 1: remove the fish, viscera and gills. After cleaning up, drain the water. Cut the fish at 2.5cm intervals on both sides of the fish (first 1 cm deep, then 2 cm deep). Marinate with pepper and a little salt.

Step 2: mix soy sauce, cooking wine, vinegar, sugar, salt, water and wet starch into sauce and set aside. Heat the oil to 70%. Spread the thick wet starch evenly on the fish. Lift the fish's tail and fry the fish's head in oil.

Step 3: ladle oil on the fish, and then slowly put the fish into the oil pan when the starch solidifies.

Step 4: deep fry the fish until golden, take out the oil and put it into the plate.

Step 5: leave a little oil in the frying pan, add onion, ginger and garlic, saute until fragrant, and then pour in the sauce.

Step 6: when the sauce thickens, pour it on the fish.

Materials required:

Carp: one

Sugar: 100g

Soy sauce: 10g

Cooking wine: 10g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Vinegar: 60g

Salt: 3 G

Pepper: right amount

Wet starch: 100g

Water: 300g

Peanut oil: 1500g

Note: thick soup, whether poured on rice, or noodles to eat are great! It's a perfect meal!

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu