Tag Archives: Carp

Sweat and sour carp



1.When the carp was cleared, drain the water in the fish on both sides of a 2.5 cm of the oblique knife (first cut to 1 cm deep, then flat cut 2 cm deep).

2 with pepper, salt and soy sauce marinate.

3.Combine soy sauce, sugar, vinegar, wine and water into a sweet and sour sauce for later use.

4.Starch and flour into a paste, rub the marinated fish.

5.The oil till the Qicheng hot, to bring fish tail, the first head into the oil slightly fried, scoop oil, pour in the fish, to be solidified batter the fish slowly in the pan into the.

6.When the fish until golden brown, remove and control oil in a pan for later use.

7.Stay a little oil in the wok, add the green onion, ginger, garlic until fragrant, then transferred to tomato sauce, pour prepared sauce, add a little wet starch received strong.

8.The pot is poured on the fish.

Sweet and sour fish approach


One of the sweet and sour fish is a common practice of fish, so sweet and sour fish, how to do? Sweet and sour fish in different places have different practices, here introduce the most common fish in sweet and sour sauce practices and detailed measures are as follows:
Making a sweet and sour fish raw materials:
1 ingredients: carp 1 only about 1 pounds.
2 ingredients: 20 grams of soy sauce, a white wine 15 grams, 5 grams of salt. Ingredients two: dry powder 75 grams, egg white 2.5. Ingredients: three grams of edible oil l00, vinegar 40 grams, 25 grams of sugar.
3 seasonings: 10 grams, 10 grams of chopped green onion mashed garlic, ginger 10 grams, 3 grams of salt.
Two the practice of sweet and sour fish:
1 the fish scales, to the internal organs, digging gills, wash with cold water. Every fish in the distance of 2.5 cm, straight first quarter after inclined cutting knife grain (ca. 1.5 cm deep), then brought a knife, so that the fish open, withdrawal of salt into the fish body, materials pickled after 2 minutes, take a clean cloth wipe dry moisture.
2 to two ingredients into protein paste, on the edge and the fish body evenly coated with a layer of. Wok pour oil, stir till the Qicheng hot, fry fish in hand, immediately opened its incision. You need to use a spatula to hold the fish, to avoid sticking to the pot, fried about 2 minutes. With a spatula to fish toward the edge of the pot, so that the fish in a bow, the fish back down, and then fry 2 minutes, then turn them over to the belly of the fish down, and fry 2 minutes; and then the fish flat, with a spatula will head into the oil fried 2 minutes to the fish all the golden yellow, take out into the tray.
3. The wok add oil, lit and heated, into the third ingredients chopped green onion, ginger, sugar, vinegar, soy sauce, wine, add a spoonful of Bantang, pot open hook water Qianfen, down into the garlic, pour hot oil, cooked into a sweet and sour sauce. The best fish in sweet and Sour Sauce Fried fast HERSHEY’S, the other by Chao Shao cooking, fish juice, and mature, in order to maintain its own characteristics.
4 finally, sweet and sour sauce poured on the fish.
The characteristic flavor of sweet and sour fish three:
The color is dark red, crisp and tender, fragrant, sweet and sour.