Sweet and sour carp(lu cai tang cu li yu )

Sweet and sour carp

Introduction:

"Shandong sweet and sour carp, golden color, outside coke inside tender, sweet acid alcohol."

Production steps:

Step 1: clean the fish.

Step 2: cut a small hole in the front and tail of the fish, pat the fish with the back of the knife, and draw out the tendons inside the fish (cramps on both sides).

Step 3: cut the fish 45 degrees along the spine and cut the fish into louvers.

Step 4: pick up the tail of the fish and spread salt evenly on the fish.

Step 5: then spread the cooking wine evenly and marinate for a while.

Step 6: cut onion, ginger and garlic into small pieces.

Step 7: prepare a little thicker wet starch.

Step 8: pour the salad oil into the pan and cook over high heat.

Step 9: spread wet starch on the fish evenly.

Step 10: when the oil is hot, fry the fish. Fry the fish with a leaky spoon and spoon.

Step 11: fry both sides until golden.

Step 12: take out the drained oil and put it into the plate for standby.

Step 13: leave a little oil in the original pot, add onion, ginger, garlic and fry until fragrant.

Step 14: add tomato sauce and stir fry, then add sugar and vinegar.

Step 15: add proper amount of boiling water, bring to a boil, add a little salt, and thicken with the original wet starch.

Step 16: pour in sesame oil.

Step 17: finally pour the juice on the fish.

Materials required:

Carp: 1

Wet starch: appropriate amount

Salad oil: right amount

Sugar: right amount

Vinegar: right amount

Tomato sauce: right amount

Salt: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Note: 1 fried fish oil to be more, so as to deep fried. 2. When pulling the fish tendon, the incision should not be too big. 3. Put the fish in the oil pan. Put the fish head in the pan first, and then put the fish in the pan. 4 pieces of fish, fish thick on the ground, with a knife again (but do not fragment) so that you can fry better. The ratio of sugar to vinegar is 2:1

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Lu Cai Tang Cu Li Yu