Sweet and sour carp(tang cu li yu nian nian you yu )

Sweet and sour carp

Introduction:

"The story of carp leaping to the dragon's gate, I believe you all listened to it when you went to school. When I was young, it seemed to have become a" habit "to eat a carp at the new year's Eve dinner, which implied not only the surplus of every year, but also the great leap forward. With the advent of the new year, I wish you all a great leap forward in the new year and a higher level! Sweet and sour carp is also a delicious dish, and it's not difficult to make. It's also a very detailed procedure, which is easy to understand. First of all, marinate the carp - sizing - fried pastry, and then boil the sweet and sour juice, drizzle it. Crispy skin, fresh fish, with sweet and sour sauce, a perfect combination

Production steps:

Step 1: prepare a carp and clean it.

Step 2: prepare the side dishes: green and red pepper, onion, ginger and chive.

Step 3: remove the muscle of carp. Start from the other end of the head, tilt about 45 degrees, then cut the fish with a knife, and then cut it at a distance of about 2 to 3 cm until the end of the film. (all the pictures are ready)

Step 4: carp with a good knife. As shown in the picture, remember that the edge of the knife is tilted, not straight.

Step 5: put the fish into a large plate, evenly spread a layer of cooking wine and salt, then add the crushed ginger and scallion, and marinate for half an hour.

Step 6: mix flour and starch together, slowly add water, stir into a bowl of thick silk paste. (the batter should be thick silk, so that it won't fall off when smeared on the fish. If it's thin, it won't paste.)

Step 7: remove the scallion and ginger from the pickled carp, and hang a layer of batter on both sides.

Step 8: heat an appropriate amount of oil in the pan. When it is 70% hot, fry the carp until the skin is set. Turn to medium heat and fry for about 3 minutes until it is cooked. Remove the oil. Heat the oil again. Then fry the carp again for about 30 seconds until the surface is golden and crisp. Remove the oil and put it into the plate. (when you start cooking with hot oil, you want to make the batter on the outside of the fish shape quickly, block the water in the fish, and then turn to medium heat to fry it. The same is true. And the final re frying is to make the surface of the fish golden and crispy

Cut the onion into small pieces, and then cut the green peppers into small pieces. (the amount of these is not much.)

Step 10: add 1.5 tbsp sugar and 2 tbsp vinegar to 5 tbsp ketchup. Mix well. (here you can have a taste, add sugar or vinegar according to your own taste)

Step 11: another pot, heat a little oil, stir fry shredded vegetables. (because I like to wash the pan after frying, I don't like some small things sticking on the fried dishes)

Step 12: spread evenly on the fish.

Step 13: heat a little oil in the pot, add onion and shredded ginger and stir until fragrant.

Step 14: add the ketchup and stir fry over medium heat until foamy.

Step 15: add appropriate amount of starch and thicken it.

Step 16: Sprinkle evenly into the plate while it's hot, and eat while it's hot. Crisp skin, delicious fish, sweet and sour sauce.

Materials required:

Carp: one

Onion: 1 / 4

Green pepper: half

Red pepper: half

Ginger: one piece

Chives: 3

Flour: 3 tablespoons

Corn starch: 3 tbsp

Ketchup: 5 tablespoons

Sugar: 1.5 tbsp

Vinegar: 2 tbsp

Starch: appropriate amount

Note: heart of the poem phrase: 1: carp to choose live, so that the taste is good. 2: After a good flower knife, first marinate, to smell, taste. 3: The batter should be thick silk, otherwise it won't hang up. 4: When frying, first heat the oil into the pot, fry the skin, then turn to medium heat, and then re fry. 5: The amount of sauce can be adjusted according to the size of the fish. The prepared sweet and sour sauce can be tasted first to ensure that it is most suitable for your own taste.

Production difficulty: Advanced

Technology: seasoning

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu Nian Nian You Yu