sweat and sour carp(tang cu li yu )

sweat and sour carp

Introduction:

Production steps:

Step 1: remove the internal organs and gills of the carp, scrape off the scales and remove the white tendons from the fish.

Step 2: make a few cuts on the fish to make it tasty. It's easy to deep fry. Stack it with salt and cooking wine for 30 minutes. Put on the dried cornstarch before putting it into the pot.

Step 3: prepare a bowl and add sugar, vinegar, water, cornmeal, soy sauce, a little salt, onion and ginger to make sweet and sour sauce (the ratio of sugar, vinegar and soy sauce is 3:2:1, which can also be adjusted according to the taste).

Step 4: add proper amount of oil into the pan and heat it to 70%. Fry carp over medium low heat.

Step 5: after deep frying and shaping, turn to a bigger fire, continue to fry, remember to turn over.

Step 6: deep fry until crisp, then take out the pot and put it on the plate.

Step 7: pour the sweet and sour juice into the pot.

Step 8: cook a thick sweet and sour sauce and pour it on the Fried Carp.

Materials required:

Carp: 1, 650g

Sugar: right amount

Vinegar: right amount

Ginger: moderate

Scallion: right amount

Raw powder: appropriate amount

Soy sauce: right amount

Edible oil: right amount

Salt: right amount

Water: moderate

Note: first, to choose about 600 grams of fresh carp, so easy to fry, fish is also easy to cooked. Second: must fry the fish crisp, pour on the sweet and sour juice to be delicious. Third: sweet and sour juice should be just right, too sweet and too sour.

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Yu