Siyang County, Jiangsu Province, is located in the Huai River Basin, the territory of the water network is dense, there are more than 30 large and small rivers, a total length of nearly 700 kilometers, and the Beijing-Hangzhou Grand Canal spanning more than 1790 kilometers from north to south is through the city. The vast water resources also make Siyang County a variety of river delicacies emerge in an endless stream, and sweet and sour carp is a very famous local delicacy.
Sweet and sour carp is a traditional dish in Jinan, Shandong. It is used with the famous Yellow River carp, which is fat and delicious, with golden scales and red tails, and a cute shape. Siyang people make sweet and sour carp, which is the river carp in the Beijing-Hangzhou Grand Canal. The fish is delicious, tender and delicious.
Most people don't make sweet and sour carp in their own homes because the process of making this dish is cumbersome. Yang Tongli, the chef of Siyang County, told us that to make sweet and sour carp, we only need to pay attention to 2 points - changing the knife and frying. He introduced us to 7 tips that can be easily learned by looking down.
【Ingredients】
Carp, tomato paste, sugar, white vinegar, starch, cheese powder, eggs, cooking oil.
【Directions】
1. After the carp is slaughtered, scrape off the scales and dispose of them.
Washing fish is actually also exquisite, here are 3 tips to share with you:
(1) First cut the belly of the fish, and then scrape the scales. Usually people scrape the scales of the fish first, which is easy to crush the bitter gall of the fish, and pollute the fish meat, which will be very bitter to eat. Therefore, you should first cut the belly of the fish and pull out everything in the belly.
(2) Wash the fish in salt water. Wash the fish with the sludge smell with cool salt water to remove the sludge smell. Washing fresh fish in salt water not only removes the mud, but also tastes more delicious. And rubbing the fish with salt can also remove mucus, when washing the fish, you can first rub the fish body with fine salt, and then rinse with water, it will be washed very clean.
(3) Remove the black clothes in the abdomen. There is a layer of black clothing in the abdominal cavity of fish such as scaly fish and carp, which not only brings a fishy smell, but also affects the appearance, and must be scraped clean when washing.
2. Change the body of the fish into a knife.
The purpose of the fish body change knife is to make the fish easier to cook and better taste. When making sweet and sour carp, the peony flower knife method is generally used:
Cut vertically when the knife is lowered, and then the knife edge is flattened until the fish bone is cut. In this way, each knife edge will be distributed in parallel with each other, and the fish meat will be easier to fry when it is spread out.
Of course, we also have a family version of the simple change of knife method, that is, the knife edge is about 45 ° with the fish body, and then cut it diagonally to the fish bone. Although the knife edge will be slightly smaller than that of the peony flower knife, it will not greatly affect the taste of the taste.
3. Mix the sauce with starch, egg and cheese powder and hang the paste on the fish.
Hanging paste is a crucial step in making sweet and sour carp. To make sweet and sour carp, it is generally made by mixing egg yolk paste with egg yolk and flour or starch and water. The dishes are golden in color and are generally suitable for cooking methods such as crispy frying and frying. Chef Yang told us that it is generally enough to beat an egg, and the ratio of starch to cheese powder is about 5:1.
Before hanging the paste on the fish, you can first apply a thin layer of flour to the fish, which is conducive to the better attachment of the sauce to the fish after the paste is hung.
4. Heat the oil, after the oil temperature reaches about 60%, turn the heat to maintain the oil temperature, hold the fish head and tail by hand and fry it in the pan.
Frying fish is the most critical step in making sweet and sour carp and needs to be fried twice. When the carp is first put out of the pot, we have to lift the head and tail of the fish by hand, first put the fish body into the pan and fry it for about 30 seconds, and then the shape of the fish body is fixed to the shape of "fish leap". After the shape is set, put the whole fish into the oil pan and fry it, the first time it is fried, you only need to fry the fish until the surface is golden brown to get out of the pan, and let it sit for a while.
The second time the frying, the oil temperature should be controlled to 60%, soaked in low heat, until the fish is cooked through.
5. Heat the oil and mix the sweet and sour sauce with tomato paste, sugar, white vinegar and ginger.
After the oil is hot, the minced ginger is stir-fried, then add the tomato sauce and stir-fry for more than ten seconds, pour in the appropriate amount of white sugar and stir-fry together until the sugar turns into a pulp and can be scooped out.
6. Place the carp on a plate, pour the freshly cooked sweet and sour sauce evenly over the carp, and enjoy the delicious dish while it is hot.
Sweet and sour carp is a traditional Lu dish, which is mainly characterized by sweet and fresh food. As a feast dish, the average person does not make it at home. Among them, the complexity of the process is time-consuming and laborious, and the difficulty of learning skills is also a reason.
Today we will record the production process of sweet and sour carp in detail and share it with you, so that this delicacy originating from the land of Qilu has more opportunities to be on people's tables.