Hello everyone! I am Xiaoyu in the food industry. Xiao Yu takes you to make food, healthy and delicious to insist on.
Chinese New Year's Eve the first dish of "sweet and sour carp", which is necessary for rice, and today I specially made a fish leaping dragon gate selection. I wish you all a prosperous career in the new year. So let's take a look at how it's done!
【Ingredients】
A 2.5 pound carp, green onion, ginger, minced garlic, salt, cooking oil, cooking wine, corn starch, flour, an egg yolk, two spoonfuls of rice vinegar, a spoonful of half sugar, and half a spoonful of light soy sauce
【Directions】
1, first prepare a clean carp, carp is best to choose a two and a half pounds or so
2, then change the carp to a knife, sweet and sour fish to change the knife to pay attention to the inside seven outside eight (the size of the root fish or 5 to 6). We first cut the fish bone from the back of the fish, then slice it forward with an oblique knife, and then we cut the meat with two knives to facilitate the taste
3, the inside seven outside the eight is the inside of the seven knives, the outside is eight knives, which can support the body of the fish, the shape is more beautiful
4: After changing the knife, we put the fish on the plate, add the green onion, ginger, salt, and a little cooking wine. Mix well with your hands and marinate the fish for about twenty minutes.
5: Next, we adjust a batter, add three handfuls of cornstarch, an egg yolk, and an appropriate amount of water to stir it evenly
6, after adjusting evenly, add half a spoonful of cooking oil, so that it can be fried to be more crispy, we can adjust to this state
7. After the fish is marinated, we use a bamboo skewer to prop open the belly of the fish and fix a photo type
8: Then sprinkle a little dried flour on the fish's body inside and out
9, and then evenly hang the paste on the fish, after hanging, we let it flow for a while, so that it can be thin and even
10, from the pot to burn the oil, the oil temperature to 70% hot, we put the fish under the pan and fry. First fry the inside until it is set, then turn it over and fry the other side. We can give it a U-shape, the shape is not good, all in the process of frying. After setting the mold, we fry the whole process over medium-low heat, fry it and fish it out
11, wait for the oil temperature to burn to 70% heat, we put the fish in and fry it again, so as to achieve the effect of crispy outside and tender inside.
12: Heat the oil in another pot and stir-fry the shallots, ginger and minced garlic until fragrant. Stir-fry until fragrant, add two spoonfuls of rice vinegar, one and a half spoonfuls of sugar, half a spoonful of light soy sauce, add a little salt and simmer it until sugar-colored
13, when we boil sugar, boil a little more, and when the sugar is fully melted, we pour in a little water starch and boil to a consistency like this
14: After boiling, we pour a little hot oil on it and burst the sugar juice
15, Finally, pour the boiled sweet and sour sauce on the body of the fish.
The sweet and sour carp that comes out of this way is crispy on the outside and tender on the inside, sweet and sour, and beautiful in shape
Well, this sweet and sour carp is ready, I hope you can like it. Xiaoyu is very grateful for everyone's attention and support to me in the busy time, and also looks forward to your likes, comments and forwards, so that more people can benefit. I wish you all good luck in the new year, bullish spirits, and great fortune, and we will not see each other in the next period.