Today's food sharing | sweet and sour carp, yellow and bright color, crispy skin and tender meat, sweet and sour

Hefei Jinhui Splendid Yunting, the food I want to share with you today is - sweet and sour carp!

This private dish, sweet and sour carp, is probably more popular with gourmets than sweet and sour ribs, sweet and sour balls, and sweet and sour eggs. The following Hefei Jinhui Jinxiu Yunting will teach you the method of this dish!

【Sweet and sour carp preparation】

1. Wash the fish and cut both sides of the fish into a crescent-shaped flower knife.

2. Remove the salt and white wine into the fish and marinate for 10 minutes, cut the green onion, ginger and garlic into strips and set aside.

3. Apply a layer of starch evenly at the knife edge and the whole body of the fish.

4. Put the oil in the pot and heat it to 70%, put the fish tail in the oil pot, and the knife edge will immediately open. Use a spoon to pour the hot oil on the fish and set it all down into the oil pan until golden brown, and fish in the fish dish.

5. Leave a little oil in the wok, burn to 60% heat, sauté chives, ginger and garlic, add vinegar, soy sauce, sugar, water, after burning thick, use wet starch to hook the screen, drizzle with a little cooked oil, quickly out of the pot and pour on the fish.

Hefei Jinhui Jinxiu Yunting Small TIPS: To choose fresh carp. Carp sizing, can be used dry starch, can also use wet starch, pay attention to the sizing can not be too thick, too thick fried fish soft and hard.