Sweet and sour carp
Overview
Crispy and crispy, sour and sweet. The carp jumped over the dragon's gate, and I still wanted another after eating.
Tags
Ingredients
Steps
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Make an incision behind the gills to remove the fishy line, do this on both sides
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To change the knife, first stick the knife vertically downward to the fish bone, and then forward
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Chop green onions, onions and coriander
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Put the scallions, onions, ginger and coriander into a basin, add an appropriate amount of rice wine and a few grams of salt, squeeze the scallions and onions with your hands
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Use the prepared juice to bathe the fish, then soak and marinate for 20 minutes
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While marinating the fish, make a paste and mix the corn flour and potato flour together evenly
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Water should be added little by little to prevent the paste from becoming thin, and cooking oil should be added to the paste to shorten it. The paste should be adjusted to a state where it can be drawn into a line
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Coat the batter evenly on the fish, including the inside of the knife edge
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When the oil temperature reaches 70%, pick up the head with one hand and the tail with the other, and fry the waist first. The purpose is to first determine a jumping posture of the fish, then immerse it in the pot and change the heat to medium heat and fry for 10 minutes.
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Remove when crispy and mature to control oil
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Add an appropriate amount of oil in the pot, add minced ginger and fry until fragrant, pour in tomato sauce and fry for a while, add water, don't think it's enough to pour on the fish. Three spoons of vinegar, four spoons of sugar, two or three drops of dark soy sauce
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Sieve the sweet and sour sauce, remove the minced ginger, return the sweet and sour sauce to the pot to thicken it, and drizzle with oil before serving
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Pour the sweet and sour sauce over the fish body, and put the remaining juice into a small bowl for dipping
