Carp meat is tender, high protein content, sweet and sour carp made of carp is a traditional Lu dish, this dish is golden yellow outside the caramel tender sweet and sour, is one of the essential dishes of Shandong people to entertain guests.
As an authentic Shandong person, Wanwan also made this dish today, but this carp is relatively large, Wanwanjia is not such a big pot, had to cut off the head and tail, made into a sweet and sour fish strip, although not the whole fish made to look good, but chopped into small pieces of carp sauce wrapped evenly, the taste is more delicious.
Fresh carp washed, scaled and visceral two gills and fish teeth
Cut 0.5 cm from the gills, cut open at the tail and draw out the line.
Cut the head and tail into finger-thick fish strips
Add a small amount of salt, cooking wine, pepper, 1 part flour and 3 parts starch
Grasp the sizing well by hand
Fry the fish strips in hot oil to a golden brown
Finely chop the onion, ginger and garlic, mix the sweet and sour sauce (the specific content is after the text)
In a hot pan, fry the chives, ginger and garlic on the bottom
Pour in the sweet and sour sauce and simmer until thick
Stir-fry the fish strips evenly
Sprinkle a little cooked sesame seeds and out of the pan
Preparation of the universal sweet and sour sauce: 1 spoon of cooking wine 2 spoons of soy sauce 3 spoons of sugar 4 spoons of vinegar 5 spoons of water Add a little ketchup color is more red and bright
10,000 Cooking Tips:
1, the black membrane in the belly of the fish should be washed, and then the fishing line should be extracted to reduce the fish's earthy atmosphere
2, when marinating fish strips, the amount of salt should be less
3, hot fried fish strips, can be re-fried once, the outside is burnt and tender, the taste is better
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