Sweet and sour carp
Overview
Sweet and sour carp is also a famous traditional dish in Jinan, Shandong. Jinan borders the Yellow River to the north. The Yellow River carp is not only fat, tender and delicious, but also has golden scales and a red tail. It has a cute shape and is a delicacy at banquets. It is said that sweet and sour carp originated in Luokou Town, an important town on the Yellow River. At first, restaurants here used live carp to prepare this dish, which was very popular among diners and became famous in the local area. Later, it spread to Jinan. The preparation method is even more perfect. It is first fried in an oil pan, and then the famous Luokou old vinegar and sugar are used to make a sweet and sour sauce. It is poured on the fish. It is fragrant, crispy on the outside and tender on the inside. Soon it becomes a famous dish, among which the sweet and sour carp prepared by Huiquanlou in old Jinan is the most famous.
Tags
Ingredients
Steps
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After cleaning the carp, drain the water and make a 2.5cm diagonal cut on each side of the fish body (first cut vertically to a depth of 1cm, then cut flatly to a depth of 2cm)
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Marinate lightly with pepper, light soy sauce and a little salt
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Mix light soy sauce, sugar, vinegar, cooking wine and water into sweet and sour sauce and set aside
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Mix starch and flour into a paste and spread evenly on the marinated fish
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Heat the oil until it is 70% hot, lift up the fish tail, fry the fish head in the oil for a while, then pour the oil on the fish, and when the batter solidifies, slowly put the fish into the oil pan
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Fry the fish until golden brown, remove the oil and put it on a plate for later use
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Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and sauté until fragrant, then add tomato sauce, pour in the prepared juice, add a little wet starch to thicken
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Remove from the pot and pour it over the fish
