First prepare the ingredients, a fresh carp, green onion, ginger slices, garlic, flour, cornstarch, eggs.
Seasoning: salt, pepper, cooking wine, tomato sauce, sugar, sea natural soy sauce, white vinegar.
First of all, the prepared carp is cleaned, cut to the fish bone with a knife, and then along the fish bone slice to the fish head, the fish meat is scratched on the top of a knife, the knife distance is about three fingers wide, when making this dish, the knife must be heavier, so that the fish out of it is easier to eat crisp, and the other side of the fish is also the same as this method to change the knife.
2. After changing the knife, start marinating, prepare a pot, put the fish into the pot, add the appropriate green onion, ginger slices, add two spoonfuls of edible salt to increase the bottom taste of the fish, and then a spoonful of pepper, and then add a little cooking wine to fishy, squeeze out the green onion with your hands, the water of the ginger, the whole body of the fish is fully smeared again, each place should be smeared in place, smeared well, put aside, set aside, set aside.
3. Prepare a pot, add the right amount of corn starch, the fish fried with corn starch tastes better, the surface is more crisp, and then add an egg, add the right amount of water, and then use the starch to stir it open, add water many times to add a small amount, the consistency can be pulled up a line on it, and then add a little cooking oil, so that the fried fish surface is relatively smooth, use the cooking oil and starch to stir evenly, and finally look at the thinness, can be drawn on it, put aside for later.
4. Prepare a little white onion and cut into green onions, then prepare a piece of ginger to pat flat and cut finely, and finally prepare a few garlic to crush with a knife, then chop it into small pieces with a knife and put it in a bowl for later.
5. Put the shallots inside the pickled carp, slices of ginger, pick out do not, sprinkle a little flour on the surface of the carp Every place should be sprinkled in place, so that it is not easy to get rid of the paste when hanging corn flour, put the carp in the corn paste, the whole body of the carp is covered with starch paste, and the meat inside the knife edge should also be wrapped with starch paste.
6. After wrapping up, start frying fish, start cooking oil, when the oil temperature is fifty percent hot, first put the fish head into the pot, and then pour hot oil on the fish's body, fry the corn paste on the surface of the fish to the shape, pour the oil on one side and then pour the other side, and then slowly put the fish into the pot, hold the tail of the fish in a curved state, use a spoon to press it to fry out a shape, the whole process is about five minutes, and finally use hot oil to pour on the fish's body, which can make the surface of the fish more crisp, After frying, fish the fish and set aside for oil control.
7. Put the fried carp on the plate, press with your hand to pose a carp jumping dragon door, and finally be able to stand on the top of the plate, after the pot is washed, add a little cooking oil, pour in the chopped green onion ginger and garlic, stir-fry with a low heat, add three spoonfuls of tomato sauce, the right amount of sugar, fry the sugar, fry the aroma of tomato sauce, and then add a spoonful and a half of water, boil the soup for a while, such a soup is easier to taste, and then add a little soy sauce toning, and then add the appropriate amount of white vinegar, (The ratio of white vinegar and sugar is 1:1) When the soup is boiled to the same time, add a little water starch, remember that the soup can not be too thick, and finally add a little hot oil to bake the soup, so that the soup is more oily, and finally pour the sweet and sour sauce on the body of the carp, the outside is crisp and tender, and the sweet and sour carp is ready.
Well today's sweet and sour carp will be shared here with you, have you learned? If you like it, follow me! Don't forget to like and retweet!