Carp in tomato sauce(qie zhi li yu )

Carp in tomato sauce

Introduction:

"Carp is one of the earliest cultured and most widely distributed freshwater fish in China. It is named carp because its scales have cross texture. There is a saying in the book of songs that "if you don't eat the fish, you must eat the carp in the river". Shandong is located in the lower reaches of the Yellow River, rich in carp. Carp is a very beautiful fish, especially golden carp, which is shining with gold, long scales and whiskers, wide ridges and thick meat, vivid and lovely. It can be said that carp is auspicious and delicious. Sweet and sour carp is a famous dish of Jinan jiangquanlou hotel. Jiangquanlou is a century old shop in Jinan. It has strict requirements on cooking techniques and fine materials. It is mainly fresh and good at cooking fish. Jiangquanlou's sweet and sour carp has been famous in Quancheng. Sweet and sour carp is amber in color, gorgeous and eye-catching. The sauce is bright and the sauce is bright. It is burnt outside and tender inside. It is loud and fragrant. It is sweet but sour, mellow but not greasy. It has a unique flavor

Production steps:

Step 1: a live carp.

Step 2: sugar, Heinz ketchup, onion, ginger, garlic.

Step 3: put flour, a little salt and eggs into the container. Mix well.

Step 4: kill the live fish, remove the five internal organs, and then remove the gills. Scrape off scales and wash. Two centimeters below the head and four centimeters above the tail. Draw out the fishy thread on both sides.

Step 5: kill the live fish, remove the five internal organs, and then remove the gills. Scrape off scales and wash. Two centimeters below the head and four centimeters above the tail. Draw out the fishy thread on both sides.

Step 6: kill the live fish, remove the five internal organs, and then remove the gills. Scrape off scales and wash. Two centimeters below the head and four centimeters above the tail. Draw out the fishy thread on both sides.

Step 7: cut the fish vertically every 5 cm on both sides. Then cut along the edge of the knife, do not cut.

Step 8: wash off the mucus with warm water. Soak the fish in ginger and cooking wine.

Step 9: wipe the water with a napkin and dip it in the egg paste.

Step 10: put the oil in the pan until it is 80% or 90% hot. Take the fish tail and put it into the oil pan to fry it. Then pour hot oil on the fish with a spoon.

Step 11: after the fish is basically shaped, put it into the oil pan, back down, and push it to the edge of the pan with a spoon to make the fish head and tail bend.

Step 12: 1 deep fry until golden brown, take out the oil and put it into the plate for standby.

Step 13: leave a little oil in the pan, add green onion, ginger and garlic and saute until fragrant.

Step 14: add soy sauce, salt, sugar and old soup to boil, add Heinz tomato sauce and wet starch to thicken.

Step 15: pour it on the fish while it's hot.

Materials required:

Carp: 750g

Heinz ketchup: right amount

Eggs: 40g

Soup: 500g

Flour: 100g

Vegetable oil: 1000g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Soy sauce: moderate

Salt: right amount

Starch: appropriate amount

Precautions: eating carp often can not only nourish and nourish, but also improve intelligence and brain, reduce cholesterol, reduce blood viscosity and increase immunity. The nutrition is more abundant in winter. It's a home dish that you can eat often.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Li Yu