sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

"Carp is rich in high-quality protein, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D. 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 a healthy long life. Carp is sweet in taste and flat in nature. It can nourish the stomach, promote diuresis and detumescence, dredge the milk, clear away heat and toxin, stop the number and cough the lower Qi. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction. Eating carp often can not only nourish and nourish, but also improve intelligence and brain, reduce cholesterol, reduce blood viscosity and enhance immunity. The nutrition of carp in summer is more abundant than that in winter. Sweet and sour carp is one of the representative dishes of Shandong cuisine. This dish is beautiful in shape, red and bright in color, tender outside and sweet and sour

Production steps:

Step 1: prepare a live carp.

Step 2: remove the scales and kill the carp, pay attention to the gills and the black membrane in the belly, and thoroughly remove it.

Step 3: cut a small cut above the fish's back and near the fish's tail. Tap the back of the knife gently to draw out the fish tendon.

Step 4: fish head to left, fish back to outside, along the fish spine about 45 degrees oblique cut, the fish cut into louvers. At the same time, put a knife on the piece where the meat is thick on the back of the fish.

Step 5: cut both sides in turn.

Step 6: take the fish's tail, let the knife edge outward, and then evenly spread salt and cooking wine from the fish's tail to the fish's head.

Step 7: apply it again along the knife edge and marinate for about 15 minutes.

Step 8: cut the onion, ginger and garlic separately.

Step 9: prepare the wet starch. (I want some thick silk)

Step 10: heat the oil in the pan.

Step 11: spread a layer of wet starch evenly on the whole body of the fish.

Step 12: when the oil is 8 minutes hot, twist the fish's tail with the fish's head down and the knife edge outward. First, use a spoon to scoop the oil and pour it on the fish several times. (this will hold the fish's shutter.)

Step 13: fix the blinds and fry the fish.

Step 14: deep fry until the surface is golden and crisp, then remove the control oil.

Step 15: pour out the oil, leave the base oil, add onion, ginger and garlic, stir fry until fragrant.

Step 16: pour in the ketchup.

Step 17: stir fry the ketchup until fragrant.

Step 18: then pour in the clear soup and bring to a boil.

Step 19: add vinegar, salt and sugar and stir.

Step 20: add some water starch, pour into the pot, thicken the soup, then add a little chicken essence, turn off the heat.

Step 21: Sprinkle the sauce evenly on the fish to eat.

Materials required:

Carp: one

Shallot: a little

Jiang: a little

Garlic: a little

Peanut oil: 500g (about 100g)

Refined salt: 3 G

Clear soup: 300g

Sugar: 150g

Vinegar: 100g

Wet starch: 150g

Ketchup: 2 teaspoons

Chicken essence: a little

Note: 1: when making this dish, you should choose the long and thin male carp instead of the short and plump female carp, which is more beautiful in shape. 2: The fish must be washed clean, which is conducive to a better taste. 3: When marinating the fish, remember to smear it on the opposite edge of the knife, so that the fish tastes good. 4: Before cooking, you must screw the fish tail, first pour oil on the fish with a spoon several times, fix the shutter of the fish body, turn it up, and then fry it. Only in this way can the finished dish be beautiful and not flat. 5: The oil should be heated to 80% before frying the fish, so that the fish will be crisp and shaped. (the length of time depends on the size of the fish) 6: when frying the whole fish in the pan, use the spatula and the spoon that just scooped the oil to press the two ends respectively, and move closer to the middle slightly, so that the fried fish will be shaped into two ends. 7: Don't add water immediately after the ketchup is put into the pot. Just stir fry it first to make it thick and fragrant. 8: When cutting fish, first decide which side of the finished product is up, and then cut one or two more knives at the bottom of the fish than at the top, which is more conducive to the extension at the bottom of the fish, making the fish more beautiful and warped.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu