sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

"Compared with sweet and sour ribs, sweet and sour meatballs and sweet and sour eggs, this private dish, sweet and sour carp, must be more popular among gourmets. Its characteristics are bright yellow color, clear petals, crisp skin, tender meat, sweet and sour

Production steps:

Step 1: after the fish is slaughtered and cleaned up.

Step 2: scratch the fish head and tail with a knife to remove the fishy lines on both sides.

Step 3: prepare scallion ginger slices and scallion ginger garlic rice.

Step 4: change the "Peony knife" evenly on both sides of the fish body with the oblique knife and put cooking wine.

Step 5: add salt.

Step 6: add scallion and ginger slices.

Step 7: add pepper, spread all seasonings on the fish and marinate for 10 minutes.

Step 8: prepare white vinegar and tomato sauce.

Step 9: put flour, starch and eggs into the bowl.

Step 10: add appropriate amount of water, mix well and make a crispy paste.

Step 11: put sugar, vinegar, tomato sauce, starch and a little salt in a bowl.

Step 12: add appropriate amount of water and mix it into sweet and sour sauce.

Step 13: shake the scallion and ginger off the salted fish, and dry them with kitchen paper.

Step 14: hang the batter and hold the fish tail in your hand.

Step 15: clean the pan and put it on the fire. Add refined oil and heat it to 70%. Fry the fish in the pan.

Step 16: blast one side first, and wait for the cover.

Step 17: turn the fish over and fry the other side. During the frying process, pour the oil on the fish with a spoon to make it heated evenly.

Step 18: deep fry both sides until they are ripe and light yellow. Remove.

Step 19: when the oil temperature rises to 70%, fry the fish again and turn over in the middle.

Step 20: deep fry until the skin is crisp, golden and ripe, then remove.

Step 21: leave some oil in the original pot, pour in scallion, ginger and rice, stir fry until fragrant.

Step 22: pour in the sauce.

Step 23: stir well with a spatula. When the sauce is thick, sprinkle with garlic and rice.

Step 24: cook in hot oil and bake the juice.

Step 25: quickly pour it on the fish.

Materials required:

Fresh carp: 750g

Egg: 1

Sugar: 100g

Vinegar: 80g

Onion, ginger and garlic: 15g each

Salt: right amount

Cooking wine: 10g

Tomato sauce: moderate

Pepper: right amount

Starch: right amount

Precautions: 1. When changing the knife, the depth and width of the knife edge should be consistent, and the two sides should be symmetrical, so it can't be changed. 2. It should be salted and tasted, and the water should be dried before hanging, otherwise it is easy to take off the paste. 3. When frying fish, one side should be deep fried until it is shaped, then the other side should be deep fried, and then it should be cooked and crisp. The petals on both sides should be expanded, otherwise the shape is not good, and the juice is difficult to enter. 4. If there is no tomato sauce, you can add a small amount of soy sauce, 20 grams of sweet and sour.

Production difficulty: Advanced

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu