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. I can't buy the Yellow River carp in Beijing, but I use the fresh carp from Longqingxia reservoir. It's also delicious... This dish is deep red in color, crisp outside and tender inside, fragrant, sweet and sour. It's a summer appetizer. "

Production steps:

Step 1: scale the fish, remove the internal organs, dig the gills, and wash with cold water.

Step 2: cut both sides of the fish into crescent shaped knife.

Third step: salt and Baijiu are removed into the fish body for 10 minutes.

Step 4: cut onion, ginger and garlic into shreds.

Step 5: apply a layer of starch evenly on the edge of the knife and the whole body of the fish.

Step 6: put the oil in the pan and heat it to 70%. Put the fish tail in the pan and open the knife edge immediately. Pour the hot oil into the fish body with a spoon and put it into the oil pan.

Step 7: to golden color, fish in the fish plate.

Step 8: leave a little oil in the frying pan and heat it to 60%. Saute shallot, ginger and garlic.

Step 9: add vinegar, soy sauce, sugar, water, boil thick, then use wet starch gouying, sprinkle a little cooked oil, quickly out of the pot, pour on the fish.

Materials required:

Carp: 750g

Vinegar: 80g

Sugar: 100g

Soy sauce: 1 teaspoon

Starch: right amount

Edible oil: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: choose fresh carp. Carp sizing, can be used dry starch, also can be used wet starch, pay attention to sizing can not be too thick, too thick fried fish soft outside.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu