Sweet and sour carp, do not fry directly under the pan, master this fish meat crisp and delicious

Foreword: Sweet and sour carp is a famous dish, which first originated on the banks of the Yellow River. Yellow River carp is tender and delicious, the meat is tender, and the sweet and sour carp made with it is tilted and tailed, with beautiful and atmospheric shape, sweet and sour taste, the texture is crispy and tender, on the table, adults and children love to eat.

A qualified sweet and sour carp should have seven characteristics such as red and bright color, crispy and crispy, moderate sweet and sour, natural and beautiful shape, no thick and not thin powder paste (thick and shapeless and greasy, thin and can not reach the crispy effect and can not become a type), no cracking, no meat, easy separation when eating, etc., so in the production process need to master the following five key points:

1. Extraction of fishy lines. Although the Yellow River carp is fat, it will have a certain fishy taste. Therefore, when handling, be sure to cut a small inlet on both sides of the carp's gills and remove the fishy lines on both sides of the fish.

2. Change the size of the knife for the fish. Each knife is spaced at 3 cm intervals, a straight knife is cut to the fish bone, and then the fish meat is flattened to the front knife edge, and two knives are crossed on the inside of the sliced fish meat to make the fish taste better.

3. Blending of powder paste. In order to maintain the effect of crispy fish, so the powder paste is more thick: take 400g of water and pour it into the basin, add corn starch, 50g of starch, 100g of flour, and 20g of salad oil.

4. Control of oil temperature. For a carp to be crispy, the frying temperature and frying method, as well as the number of times it is fried, are critical. First of all, be sure to carry the fish tail by hand, use the method of frying, and shape the fish body first, so that the fish meat of the knife can be fully expanded. If the fish is directly put into the frying pan and fried, it will cause the fish to stick to each other. When frying, the oil temperature must be high, it is more appropriate to control the heat of 70%, the amount of oil must be sufficient, and the oil pan must be large. After the fish is fried until the fish is set, we also use 50% hot oil to soak and mature, and then use the secondary frying method to make the fish crispy and crispy. The first time you fry, the oil temperature is about 70% hot, about 1 minute from the fire to soak the fish meat; the second time, the oil temperature is still 70% hot, soaked for about half a minute.

5. Preparation of sweet and sour sauce. Does the dish taste good? It's all made with sweet and sour sauce. Here you need to pay attention to two keys, one is the proportion of sweet and sour sauce: put tomato sauce, white vinegar, balsamic vinegar 30g each in the pot, 120g of white sugar, 20g of light soy sauce, 15g of concentrated orange juice, 2g of salt, 100g of water, 10 grams of ginger, 10 grams of garlic shredded, thickened sauce, poured into wet starch hook. Second, the re-frying of carp and the boiling of sweet and sour sauce must be carried out simultaneously. That is to say, we must ensure that the juice is poured as soon as it comes out of the pot, and only in this way can we ensure that there is a creaking sound when the juice is poured.

Cooking process: (1) Select fresh Yellow River carp, slaughter and purify, use a dry towel to dry the water on the fish, and then cut the neck and tail on both sides of the fish to the fish bone and draw out the fishy line.

(2) First cut the fish bone with a straight knife, then use a flat blade to raise the fish meat to the front knife edge, and cross the inside of the sliced fish meat with two knives.

(3) Prepare the starch, evenly pat the fish body with a layer of starch, and then wrap the homemade powder paste.

(4) Put salad oil in the pot and remove from the heat when it is 70% hot. Carry the tail of the fish, from the top to bottom to drizzle hot oil, when the paste on the fish is fully wrapped, the fish is all immersed in the oil pot to make the fish bend and shape, adjust the heat to keep the oil temperature 50% hot, soak and fry for five minutes until cooked and fished out.

(5) Heat the oil to 70%, remove the end of the pan from the fire, and fry the fish for one minute. Then turn on the heat, the oil temperature rises to 70% heat, and the fish is soaked and fried again for about 30 seconds, until it is golden and crispy, and then fished out and plated.

(6) While frying the fish, boil the sweet and sour sauce, and quickly and evenly drizzle the sweet and sour sauce on the fried fish, and sprinkle some green beans at the same time.