When it comes to "eating", I think most people can say a few familiar names. For example, Peking duck, braised lion's head, shredded fish and so on! Today Xiaobian will introduce the famous dish of Zhejiang to you in depth - sweet and sour carp.
The practice of sweet and sour carp is very simple today I will share two kinds to everyone.
The first method is to take a 2-pound live carp, scrape the carp scales clean and remove its internal organs and gills. Special attention here is to use scissors to cut the flesh behind the gills when removing the gills, because there may be sediment in it, which is a place that causes fishiness. Well, after cleaning up, hit the carp on both sides of the knife, and cut the knife at a 45-degree angle when hitting the knife, and hit about seven to eight knives on one side, so as to facilitate the next operation! After the knife is beaten, marinate the fish with salt and cooking wine. During the marinating process, we find a small basin, pour about 100 grams of flour, a handful of corn starch, an egg white, and stir until the paste becomes viscous, so that it is convenient to sizing the fish.
Well, when everything is ready, start cooking and boiling oil. The oil does not need to be put too much to soak the carp. When the oil temperature rises to about 80 degrees, put the marinated carp into the paste we have prepared in advance, then hang the fish tail on the oil with your hand, use a spoon to fill the oil and pour the fish from top to bottom, until both sides are drizzled and then put the carp into the frying pan and turn it into a low heat to fry slowly, about 15 to 20 minutes, so that the fish bones are also fried. After frying, fish out the oil control. Stir-fry some ginger minced in the pan, then pour about 150 grams of tomato sauce and 350 grams of sugar and then pour about 50 grams of white vinegar and a spoonful of water to stir constantly, until the soup is thick, turn off the heat. Put the fish on the plate and pour the boiled sweet and sour sauce over the fish, so that a delicious sweet and sour carp is ready! The crispy fish with the sweet and sour sweet and sour sauce is simply evocative!!
This second approach is relatively simpler than the first. The second method retains the original taste of the carp to a greater extent, does not require a lot of tedious process, just change the fish into a flower knife and put it into the pot to add aged flower carving wine and onion ginger to cook for about 30 minutes out of the pot and plate. Then stir-fry the minced green onion and ginger in oil and add two tablespoons of water to Zhenjiang aged vinegar, stir the sugar 250 grams well until the sugar melts, and then add the water starch to pour it out of the pot and pour it on the carp.
This is also the two ways that Xiaobian knows, if you all have good practices, welcome to leave a message in the comment area below!