The Taoist priest had two knives inserted in his waist, and the monk had a hanging scarf underneath. It is the usual two words, how many university scholars are difficult. Do you know those two words?
Hi everyone, I'm the curator of the Daily Meet Museum.
Today I would like to share with you a dish of sweet and sour carp.
In the first step, we go to the fish pond to catch a carp and then slaughter the fish. Leave a little from the tail, cut the top knife into the fish spine, do not cut it, and then push up the spine by about 1 cm. The second knife is the same, changing the whole fish to this flower knife.
The second step, marinate the fish, put the fish with the knife in the pot, add the appropriate amount of cooking wine, a few slices of ginger, some green onions, an appropriate amount of salt, monosodium glutamate, chicken essence, oyster sauce, soy sauce, marinate for 10 minutes.
The third step, heat up the pot into the half pot of oil, the oil temperature rises to 70% hot, the marinated fish hangs on the dry starch, each piece of knife fish fillets are turned up and hung with starch, with auxiliary tools to catch the fish head and tail, try to make the fish into a bend, the middle of the fish first fried, the middle of the shape and then slowly forget to put down. Once the whole fish is set, use a colander to control the temperature and raise the oil temperature to 80% heat. Put the fish back and continue frying until golden brown and plate.
The fourth step, boil the sweet and sour sauce, heat up and add the appropriate amount of cooking oil, add the appropriate amount of tomato sauce and fry until it is down, add 30 grams of white vinegar, 30 grams of sugar, add 3 grams of salt to synthesize sweet acidity. Simmer over low heat until the soup is thick enough to pour evenly over the fried fish.
A dish of crispy outside and tender, sweet and sour and crispy carp is ready, and if you like it, you can try it. It is very face-saving to entertain guests.
Finally, I wish you all a happy day.