Teach you to make sweet and sour crispy fish, from ingredient selection to knife work, from pickling to cooking

From the selection of ingredients to the knife work, from pickling to cooking, especially in the use of seasonings, this dish has its own unique features, reflecting the local flavor characteristics of Shanxi. The vinegar and sugar juice is melted into the fish for an endless aftertaste. This dish is golden in color, crisp on the outside and tender on the inside, and has a sweet and sour taste.

Initial processing:

1. Take 1 wild carp (weighing about 1.3 kg) from the bottom of the small wave of the Yellow River and slaughter it, change the knife to a peony flower knife (seven knives on the left side and eight knives on the right side), and wrap the crisp paste evenly.

2. Pour the vegetable oil into the pot, cook until it is 50% hot, add the carp over low heat and fry until it is fixed, then wrap the egg white paste and fry it until golden brown, and then remove the plate when it is crispy.

Cooked treatment:

Heat the oil in the pot, add 10 grams of minced shallots, minced ginger and minced garlic and stir-fry until fragrant, add 800 grams of sugar, 650 grams of 10-year-old vinegar in Ninghua Province, 450 grams of water, 300 grams of tomato sauce and bring to a boil, the mustard, put the minced garlic, diced tomatoes, and green beans 3 grams each and mix well, pour in 80 grams of hot vegetable oil, pour in hot oil, cook until they are lathered, and quickly pour on the fish to serve.

The essential:

1. The big carp needs to use about 1.3 kg, which is too small to shrink after being fried, which affects the beauty of the overall dish. 2. When changing the knife, the knife cannot be changed symmetrically, the purpose is to prevent disconnection.

Egg white paste:

Take 1 kg egg white, 550 g corn starch, 100 g corn starch and mix well.