In the blink of an eye, a year has almost passed, the Spring Festival is a day of family reunion, friends who work outside are ready to go home for the reunion dinner.
On the table where Chinese New Year's Eve rice, fish is indispensable. Today, the lazy brother will teach you to make a whole fish, and I hope that everyone has "fish" every year.
Today we choose carp, what we want to share with you is the method of sweet and sour carp, try it in the New Year!
Fees:
Carp, peas, carrots, starch, flour, salt, tomato paste, sugar, vinegar, soy sauce, cooking wine, oil, water.
method:
Blanch the carrots in boiling water with the peas and drain them.
Remove the scales, offal and gills of the carp and wash them clean. Cut a knife in front of and behind the carp, slap the flesh of the fish with the knife, and pull out the white tendons inside. (Removing this tendon can reduce the earthy smell, of course, it is also possible not to smoke.) ）
Cut the fish to the bone, then slice the fish horizontally, taking care not to drop the slices. In the thick part of the fish, a few more knives are drawn to facilitate the taste and cooking of the fish.
Spread salt and cooking wine on the fish, remove the fish, add a little bottom flavor, and marinate for 10 minutes.
Take a large bowl, add a small bowl of starch, a spoonful of flour, a small spoonful of cooking oil, add water and stir to form a thick starch paste.
Carry the marinated fish tail and drizzle with starch paste. Note: Starch paste is required everywhere.
Pour oil into a pan, heat the oil to 7 to 80% heat, and fry the carp. Note: When frying, the fish needs to be bent into a U-shape.
After the fish is fried until it is set, the whole fish is fried in a frying pan, and when it is fried, it needs to be turned over to make each part of the fish fried.
When the fish is fried until the surface is golden and crispy, it can be fished out, drained and plated.
Pour a small bowl of water into the pot, add 3 spoonfuls of tomato sauce, 1 spoonful of sugar, 1 spoonful of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of white vinegar and stir well.
After bringing to a boil, add blanched diced carrots and pea grains, drizzle with an appropriate amount of water starch and form a thick sauce.
Finally, drizzle with a little cooking oil, stir well to brighten up, and pour the sauce on the fried carp.
This sweet and sour carp is ready, is it not very simple? Sweet and sour is delicious. New Year's Day to do a plate, is not very prominent grade?