sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

"Carp meat is delicious. Every time it is cooked, it will be fried, or braised, or sweet and sour. This time, we'll have a drop of sweet and sour. It's sour and sweet. It's fragrant and delicious. No one is not happy. "

Production steps:

Step 1: ingredients.

Step 2: after the carp is cleaned, change the knife on both sides of the fish.

Step 3: rub a little salt on both sides of the fish.

Step 4: pat on corn starch.

Step 5: in a small bowl, pour in 1 tbsp vinegar, 2 tbsp sugar, half tbsp cooking wine, 2 tbsp water and a little salt.

Step 6: cut the minced ginger and scallions, and prepare the tomato sauce.

Step 7: add oil into the pan and heat to 70%. Take the fish tail and pour hot oil on the fish to shape the modified flower knife.

Step 8: then deep fry.

Step 9: fry the fish and put the carp on the fish plate.

Step 10: leave oil in the pan and stir fry ginger and scallions. Add tomato sauce and stir fry.

Step 11: add the sauce.

Step 12: pour in another 1 teaspoon of hot oil.

Step 13: pour in another 1 teaspoon of hot oil.

Step 14: Sprinkle with scallions.

Materials required:

Carp: 1

Ginger: right amount

Scallion: right amount

Heinz ketchup: right amount

Cooking wine: moderate

Vinegar: right amount

Soft sugar: right amount

Corn starch: right amount

Refined salt: right amount

Salad oil: right amount

Note: 1, generally I like 2 sugar 1 vinegar, the juice is not in a hurry when adding seasoning. 2. Stir fry sauce over low heat. More ketchup is more delicious.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu