How to make sweet and sour carp

Overview

I believe everyone has heard the story of the carp leaping over the dragon's gate when they were in school. Eating a carp during the New Year's Eve dinner seemed to have become a habit when I was young. It not only meant having more than enough every year, but also meant the Great Leap Forward. As the New Year approaches, I wish you all the best to make great progress in everything in the new year! Sweet and sour carp is also a very delicious dish, and it is not difficult to make. The steps are very detailed and easy to understand. First marinate the carp - starch - fry the pastry, then boil the sweet and sour sauce and pour it on. Crispy skin, tender fish, and sweet and sour sauce, a perfect combination.

Tags

• hot dishes
• home cooking
• zhejiang cuisine
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• carp
• chives
• corn starch
• flour
• ginger
• green pepper
• red pepper
• small onions

Ingredients

Steps

1. 1 Prepare a carp and clean it.

   

2. 2 Prepare the side dishes: green and red peppers, onions, ginger, chives

   

3. 3 After removing the sinews from the carp. Starting from the head, tilt the fish at an angle of about 45 degrees, slice the fish with a knife, and then slice it with another knife at a distance of about 2 to 3 centimeters until it is completely sliced. (The picture shows all the pieces finished)

   

4. 4 A carp that has been prepared with a flower knife. As shown in the picture, remember to use the cutting edge of the knife at an angle, do not cut straight.

   

5. 5 Put the chopped fish into a larger plate, evenly apply a layer of cooking wine and salt, then add chopped ginger and green onions, mix well and marinate for half an hour to remove the fishy smell and add in the flavor.

   

6. 6 Mix the flour and starch together, slowly add water, and stir into a thick bowl of batter. (The batter should be thick so that it will not fall off when applied to the fish later. If it is thin, the batter will not be coated with the batter)

   

7. 7 For the marinated carp, remove the onion and ginger, and evenly coat both sides with a layer of batter

   

8. 8 Heat an appropriate amount of oil in a pot. When it is 70% hot, add the carp and fry until the skin is set. Turn to medium heat and fry for about 3 minutes until cooked. Remove. Heat the oil again. Then add the carp and fry for about 30 seconds until the surface is golden and crispy. Remove and drain the oil and put it on a plate. (The purpose of heating the oil in the pan is to allow the batter on the outside of the fish to quickly set and seal the water in the fish. After setting, turn to medium heat and fry until cooked. The same principle applies. The final re-frying is to make the surface of the fish golden and especially crispy)

   

9. 9 Before frying the fish and marinating the fish, prepare the ingredients: cut half a green pepper and half a red pepper into shreds, a small piece of onion into shreds, and the green onion into shreds. (The amount of these does not need to be large)

   

10. 10 Add 1.5 tablespoons of sugar and 2 tablespoons of balsamic vinegar to 5 tablespoons of tomato sauce and mix well. (You can taste it here and add sugar or vinegar as appropriate according to your own taste)

    

11. 11 Remove the pan, heat up a little oil and sauté the shredded vegetables until fragrant. (Because I like to wash the pot after frying, and I don’t like small things stuck to the fried dishes)

    

12. 12 Spread evenly over the fish.

    

13. 13 Heat a little oil in a pot, add onion and ginger and stir-fry

    

14. 14 Add the prepared tomato sauce and stir-fry over medium heat until it bubbles and becomes fragrant

    

15. 15 Add appropriate amount of water starch to thicken it into thick soup.

    

16. 16 Pour evenly into the plate while hot and eat while hot. Crispy skin, delicious fish, sweet and sour sauce.