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Today, Xiao Yi shared with you a particularly good sweet and sour carp, the shape of the head and tail, which means the joy of the carp jumping the dragon gate, and the sweet and sour taste is also very popular.
Ingredients required:
1 carp, green onion, ginger, cooking wine, aged vinegar, sugar, soy sauce, salt, water, eggs, cooking oil, tomato sauce
Preparation steps:
The first step: the carp removes the scales and internal organs, and then cleans it fully with clean water; then the cleaned carp is hit with a flower knife; the fish is first cut straight, and then the oblique knife is cut along the meat inside, and the fish is hit with a total of seven knives; finally a cross is drawn at the tail of the fish; the other side of the fish is also operated.
Step 2: Cut the green onion and ginger into large bowls, add a little water; then add a little salt and an appropriate amount of cooking wine, then pinch out the juice in the onion and ginger, make a simple onion and ginger water for later; then pour the prepared green onion and ginger water into a large basin of carp and marinate for 20 minutes.
Step 3: Mix the sweet and sour sauce. Add a large spoonful of sugar to the bowl, add a little less aged vinegar than sugar, then add a little soy sauce, salt, chopped green onion and ginger to taste, add a spoonful of water, and stir well to set aside.
Step 4: Mix the paste. Add an appropriate amount of flour and cornstarch to a large bowl in a 1:1 ratio; then beat an egg, add an appropriate amount of water in a small amount of water many times, and stir well with chopsticks to form a batter without knots, the thickness is similar to yogurt, and the batter can be picked up and flowed into a straight line. Finally, add an appropriate amount of clear oil and stir again with chopsticks to set aside.
Step 5: Take out the marinated carp, pick off the onion and ginger inside, and then put a layer of powder on the carp; then pour the mixed paste into the pot containing the carp; then pick up the tail of the carp, hang the paste in every part of the fish, and stuff the paste into the belly of the fish!
Step 6: Prepare a larger pot, add enough cooking oil, and then turn on the heat to heat the oil to 70% heat (about 210°); then put the hanging carp into the pot, and use two spoons to squeeze the head and tail of the fish, so that the carp bends in the oil pot. The whole process is fried on high heat, the fish body part exposed outside the oil, scoop the hot oil with a spoon to pour it, so that the carp is heated evenly; the carp is fried to a fixed shape, and the fish is fried thoroughly with the help of a colander (the whole process is fried for about 5 minutes in the video); finally, the fried carp is fished out with a colander.
Step 7: Continue to burn the oil temperature in the pan until it is 70% hot, add the fried carp and fry it for about 1 minute, and then fish it out after frying to control the dry oil and set aside.
Step 8: Put the fried carp into the plate and place it well, and the shape of the head and tail resembles a fish leaping dragon gate.
Step 9: Heat the pot with a little cooking oil, then add a little tomato sauce to simmer; then add the sweet and sour sauce, boil on high heat and add a little water starch to thicken the soup; finally add a spoonful of hot oil to it and stir well.
Step 10: Pour the boiled juice over the carp so that every corner of the carp is covered with sauce, and finally place a circle of coriander around the plate to make it delicious.
Production key points:
1. When mixing the paste, please add water a small amount of water many times, so as to better grasp the consistency; please mix counterclockwise alternately to prevent the batter from being glutened and affecting the crispy taste.
2. When frying carp, be sure to put the pan at high oil temperature, and the oil temperature is at least 70% hot.
This dish of red and bright color, beautiful shape and atmosphere of sweet and sour carp, not only has a good color head every year, but also has the auspicious meaning of carp leaping dragon gate, which is very suitable for serving as a New Year dish. Come and try it too!