sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

Production steps:

Step 1: fish to scale, take out the fishy line

Step 2: cut the fish one centimeter apart and marinate with salt and pepper on both sides.

Step 3: mix raw flour and flour to make a batter.

Step 4: dip both sides of the fish with batter.

Step 5: put more oil in the pot and fry the fish head with the fish body.

Step 6: fry the fish again.

Step 7: mix the soy sauce, tomato sauce, sugar, vinegar and starch.

Step 8: fry the fish on both sides. Pour out the excess oil, leave the bottom oil in the pan, and stir fry shredded ginger and scallion.

Step 9: pour in the juice, cook over low heat until it's dry, and then start the pot.

Materials required:

Carp: moderate

Pepper: right amount

Flour: right amount

Scallion: right amount

Shredded ginger: right amount

Ketchup: right amount

Raw powder: proper amount

Vinegar: right amount

Sugar: right amount

Note: this fish is too big. I'm a little worried that it won't be deep fried, so I cook it. If it's small, I can pour the juice directly on the fish.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Tang Cu Li Yu