Chinese New Year's Eve rice table must have a finale of the hard dish, which must be tailored to the taste preferences of the family. As the saying goes, no fish is no table, and the final dish in my house is Hongyun sweet and sour carp. I like to make this sweet and sour carp into the shape of the carp leaping dragon gate, its meaning is also very good, meaning that in the workplace, academically, in life will be like a carp that crosses the dragon gate, step by step, more than every year!
When making sweet and sour carp, the fish knife is exquisite, the old chef said to cut into seven outside eight, that is to say, the carp after the shape is cut into seven knives inside, and the outside should be cut eight knives, and the cut fish meat should be cut two more knives inside, so that the shape is more flavorful, good-looking, and fuller.
& Hongyun Sweet and Sour Carp &
Ingredients required: 1 carp, 1 green onion, 5 slices of ginger, 4 tablespoons cooking wine, salt to taste, glutinous rice flour (or ordinary flour) to taste, corn starch 15 grams, egg yolks, 165 grams of water, 40 grams of corn oil
Sweet and sour sauce: 150 grams of sugar, 110 grams of rice vinegar, 30 grams of fresh soy sauce, a little water, 2 grams of salt, 2 grams of dark soy sauce, appropriate amount of water starch, appropriate amount of hot oil
1, my side of the fish shop owner is responsible for the carp offal and fish scales are disposed of, back home and then use a knife to scrape the mucus on the surface of the carp, but also can remove a few pieces of fish scales left behind, and then clean, as shown in the picture above.
2, from the gills of the fish down two fingers wide cut flower knife, first cut vertically to the position of the fish bone and then towards the direction of the fish gills horizontal slice, cut in turn to the position of the tail of the fish, pay attention to the fish belly part do not cut, as shown in the above figure.
3, then cut two knives on the sliced fish, do not cut through, so that it is conducive to taste and shape, each piece of fish is operated in this way, as shown in the figure above.
4, then wipe the fish body clean with a kitchen paper towel, and the inside of the fish belly should also be wiped clean, as shown in the picture above.
5, cut the green onion and ginger into strips, add the appropriate amount of salt and cooking wine to grasp by hand, grab the green onion juice and ginger juice and fuse with the cooking wine and set aside, as shown in the picture above.
6, then spread the shallots, ginger and sauce all evenly on the fish, wrap the cut flower knife and the inside of the fish belly, as shown in the picture above.
7, then adjust the starch paste, corn starch, egg yolk, water, corn oil and a little salt all put into the container and mix well, adjust into a brushed state, as shown in the figure above.
8, then evenly sprinkle a layer of glutinous rice flour or ordinary flour on the surface of the carp, pay attention to the knife flower and fish belly should also be sprinkled, and then find a bamboo skewer to support the fish belly, which is conducive to fuller shape and easier to fry, as shown in the picture above.
9, and then the starch paste just adjusted stir evenly and then pour on the fish, knife flowers and fish stomach should also be drizzled with starch paste, as shown in the picture above.
10, add wide oil to the pot, the oil is heated to the surface of the slight smoke when put in the carp, do the shape to pick up the tail and head of the fish, when the fish is set and then put into the oil to fry, as shown in the picture above.
11, turn to medium-low heat and slowly fry, while frying, use a spoon to pour oil on the fish, fry until the surface is set, and the fish is basically cooked and fished out of the oil control, as shown in the picture above.
12, When the oil temperature in the pan rises again, put the carp into the pan and fry it again, until it is golden brown, then fish it out and set aside, as shown in the picture above.
13. Prepare some chopped green onion, ginger, minced garlic and shallots as shown in the picture above.
14, Add a little bottom oil to the other pot, add minced garlic, minced ginger and minced green onion and sauté over low heat to bring out the aroma, as shown in the picture above.
15, then add sugar, rice vinegar, a poinsettia of fresh soy sauce, salt, soy sauce and a little water and stir-fry evenly, adjust a sweet and sour sauce, as shown in the picture above.
16, then add an appropriate amount of water starch and fry evenly, as shown in the figure above.
17, add a little hot oil of fried fish before the sweet and sour sauce comes out of the pan and stir-fry evenly, so that the sweet and sour sauce is more fragrant and brighter, as shown in the picture above.
18, Finally, pour the sweet and sour sauce on the fried carp, sprinkle with chopped shallots and garnish, as shown in the picture above.
19, sweet and sour, crispy on the outside and tender on the inside of the sweet and sour carp is done, beautiful shape, meaning beautiful, I wish everyone in the new year everything is smooth, more than every year!
& Smiling Broken Thoughts &
1, the knife flower of the fish must be cut well, otherwise the taste will be uneven and the shape will not be full.
2, when frying, use medium-low heat to slowly fry through.
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