Traditional Culture Encyclopedia - Traditional stories - How to make sweet and sour carp

How to make sweet and sour carp

Ingredients: 1 carp, cornstarch, flour, 1 tablespoon ketchup, salt, water, 4 tablespoons vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon cooking wine, ginger, green onion, garlic.

How to make it:

1. Clean and drain the carp, then make diagonal cuts 2.5 centimeters apart on each side of the fish.

2. Marinate the fish with pepper, soy sauce and a pinch of salt.

3. Make a sweet and sour sauce with soy sauce, sugar, vinegar, cooking wine, tomato paste and water.

4, flour and starch into a paste, evenly spread on the marinated fish.

5, put the oil in the pot to seventy percent heat, lift the tail of the fish, the head of the fish into the frying pan first.

6: While frying the fish head, use a spoon to pour oil over the fish, and then slowly put the fish into the frying pan when the batter solidifies.

7: When the fish is golden brown, remove from the frying pan and place on a plate.

8: In a wok, add chopped green onion, ginger and garlic, then pour in the sweet and sour sauce.

9, add a little wet starch to thicken the sauce, and pour it on the fish.