Sweet and sour carp practice details

1, will be fresh carp after washing, first hit the knife, to be on the seven cuts under the eight cuts. This knife is easy to marinate when the flavor.

2, after the knife is completed, the first fishy line, and then the carp marinade deodorization, with green onions, ginger, cooking wine, pepper, water marinade, this marinade process should continue for about 40 minutes, to ensure that the fishy flavor of the removal of carp. Also the carp meat for the first time to taste.

3, the carp for hanging paste, with a hand gouge the gills of the fish, put a container underneath, the batter from the head of the fish down there, pour a little slower, a little more uniform.

4, then began to put the carp into the frying pan, frying fish. This process has higher requirements, the time to hang the batter, the time to accurately estimate the heat of the oil! Oil temperature of sixty percent hot when the fish, low-fire frying. To fry through.

5, the last process, the fried carp while the oil temperature for the sauce, I used the ratio of sweet and sour sauce wine, sugar, water, ketchup, vinegar, soy sauce, 1:3:6:3:3:1 sauce.

Tips

1, carp belly each side of a thin line with the same as the white tendons, remove the fishy flavor; in the gills of the carp by the place to cut a small mouth, the white tendons will be revealed, with tweezers clamp, gently force, you can draw off;

2, cut the thickness of the carp to be consistent. Frying portable carp tail, while frying with hot oil pouring, stereotypes before all into the oil immersion frying, hand press the body of the fish to facilitate the dish into the flavor of suction juice;

3, frying handheld fish tail, frying while pouring hot oil on the body of the fish, stereotypes and then all into the oil immersion frying;

4, sweet and sour sauce is the best in the fish is almost ready when frying, and another frying ladle to cook, so that the fish juice at the same time to ripen.