Simple method of sweet and sour carp

"Sweet and sour carp" is also a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. So how do you cook this dish? Let's learn together:

1. Clean the carp, drain the water, cut several knives on both sides of the fish, sprinkle with pepper and marinate with soy sauce.

2. Mix the flour into paste for later use.

3. Mix soy sauce, sugar, vinegar, cooking wine and water into sweet and sour juice and put it in a bowl for later use.

4. Put the pickled fish in the batter and hang a layer of batter.

5. Heat the oil in the pot to 70% heat, serve the fish with batter, and only fry the fish head.

6. Then fry one side.

7. Turn it over and fry the other side.

8. Put the fish in the pot and pour the oil on the fish with a spatula.

9. Fry the fish until golden brown.

10. Take out the drained oil and put it on a plate for later use.

1 1. Leave the base oil in the pan, add shredded garlic and ginger, and stir-fry the shallots.

12. Pour in the prepared sweet and sour juice.

13. Pour in some ketchup.

14. Pour appropriate amount of water starch to collect juice.

15. Pour the cooked sauce on the fried fish.

skill

When frying carp, fry the fish head first, because the fish head is not easy to cook. If the sweet and sour juice doesn't like being too sour, you can choose not to put vinegar, but only ketchup.