I like eating sweet and sour carp and old vinegar peanuts very much, and I want to know the specific operation method.

1, material:

Carp 1, sugar, vinegar, ginger, onion, aquatic powder, soy sauce, edible oil and salt.

2. Practice:

(1) Carp takes out viscera and gills, scrapes off scales, and removes white thin ribs from the fish.

(2) Cut a few knives on the fish to make it tasty and easy to fry. Soak in salt and cooking wine for 30 minutes, wipe with dry raw powder and put in the pot.

(3) Prepare a bowl, add sugar, vinegar, water, corn starch, soy sauce, a little salt, chopped green onion and Jiang Mo to make sweet and sour juice (the ratio of sugar, vinegar and soy sauce is 3:2: 1, which can also be adjusted according to taste).

(4) Add an appropriate amount of oil to the pot and heat it to 70%. Put the carp in a pot and fry it over low heat. After frying thoroughly, turn to a slightly higher fire to continue frying. Remember to turn over and fry until crisp.

(5) Pour the sweet and sour juice into the pot, burn it into thick sweet and sour juice and pour it on the fried carp.

Second, mature vinegar peanuts:

1, material:

Peanut, green pepper, purple onion, vinegar, sugar and oyster sauce are all fresh.

2. Practice:

(1) Juice mixing: Pour three tablespoons of sugar, two tablespoons of vinegar, one tablespoon of fresh essence and one tablespoon of oyster sauce into a bowl and stir until the essence is mixed.

(2) Onions and green peppers are diced into peanuts. After cutting, put it into the prepared juice and stir it evenly with chopsticks.

(3) Pour an appropriate amount of oil into the pot, add peanuts when the oil is slightly hot, and fry over medium and small fire. Be sure to keep stirring or shaking the pot back and forth to ensure that the peanuts are evenly heated. Fry until the color darkens or there is a noise in the pot. Don't fry it. Take it out and put it on a plate to cool.

(4) Put the cooled peanuts into the juice, stir them evenly, and eat them after a little taste.