SugarVinegarCarpYesEveryday DishA common dish in the recipe, with a sour and sweet flavor, golden color, crispy skin and tender meat, and simple preparation, which is highly appreciated by families.

Everyday recipe for sugar and vinegar carp

IngredientsPreparation

Carp 750g, green onions 50g,White sugar2 tablespoons,Brothhalf cup, salt 5g,Soy sauce4 tablespoons, vinegar 3 tablespoons,Ginger1 piece, garlic 1 head, 3 tablespoons of Shao Xing wine, 1 tablespoon of cornstarch,Tomato sauce50g, pre-soakedRed chili3 pieces.

Preparation steps

1. Clean and prepare fresh carp, remove scales, gill, belly, internal organs, and then rinse clean, dry, and then draw five or six cuts on both sides of the fish body with the same distance.

2. Apply Shao Xing wine, salt, and half of the soy sauce to the whole carp, and marinate for 10 minutes.

3. Chop ginger, garlic, and green onions, half chopped into pieces, half into fine strips;Pre-soaked redchilicut into strips after removing seeds.4. Mix the remaining soy sauce, sugar, vinegar, and half cornstarch in a bowl with soup or water, and adjust it to form a sauce.

5. Apply the remaining cornstarch evenly to the whole carp.

6. Heat oil in a pot to 70% hot, and then put the tail of the fish in, first put

the head of the fish, then fry for a while, and then slowly put the fish body into the oil.7. When the fish is fried to golden on both sides, take it out.8. Heat about 1-2 tablespoons of oil to 50% hot, then add ginger, green onion, and garlic, stir-fry for about half a minute, add tomato sauce, vinegar, and sugar, and then use a large fire to add sauce.9. When the dish is ready, pour the sauce on the fish, sprinkle with chopped green onion and pre-soaked red chili, and it is ready.Slightly fry, then slowly immerse the fish body in the oil.

7. When the fish is golden brown on both sides, remove it.

8. Heat about one tablespoon of oil in a pot over medium heat. Add ginger, chopped green onions, and minced garlic to sauté until fragrant. Add tomato sauce and sauté for about half a minute. Add vinegar and sugar, then increase the heat and pour in a cornstarch slurry to thicken.

9. Pour the sauce over the fish in the serving dish, then sprinkle with chopped green onions and chopped chili peppers.

Introduction to the everyday recipe for sugar and vinegar carp

Ingredient needs

One carp, 100g of vinegar, 175g of white sugar, 10g of soy sauce,3g of fine salt, 300g of clear soup, 150g of wet cornstarch,1750g of peanut oil, a little green onion and ginger.Preparation steps1. Clean and prepare the carp, remove scales and gills, and remove internal organs.

Make 2.5cm distance cuts, first cut straight, then cut oblique, about 1.5cm deep, then lift the knife, open the fish body, put 3g of fine salt into the fish body and marinate for a while, and then evenly coat the knife and the whole fish body with a layer of wet cornstarch paste.

2. Heat oil in a wok, mediumheat, when it reaches 7 maturity, lift the fish tail and put the fish head in first, then use a spoon to hold the fish, so as not to stick to the pot, about 2 minutes) use a spoon to push the fish to the edge of the pot, so that the fish body is in an arc shape, put the fish belly down, fry for 2 minutes;

then turn it over to put the fish belly down, fry for 2 minutes;then put the fish body flat, use a spoon to press the head into the oil, fry for 2 minutes.The total frying time is 8 minutes, when the fish body is completely golden, take it out and put it in a dish.3. Leave a little oil, heat to 6 maturity, add the prepared vinegar, soy sauce, white sugar, clear soup, green onion, ginger, and garlic, stir-fry until fragrant, then add wet cornstarch, drizzle a little oil, and quickly put it on the fish.Cooking tips1. Pay attention to controlling the heat, when the fish is first put into the pot, the oil temperature in the pot should be higher (heat to about 80% hot), when the fish is put into the pot, the oil temperature should not be too high.

2. Fry until golden, but do not fry it.

The ratio of vinegar and sugar should be appropriate, the flavor should be sweet with a hint of sour.

The sauce should be thick but not too thick.

How to select fresh fish1. The eyes of fresh fish are full and protruding, the cornea is transparent and bright, and has good elasticity.2. Fresh fish has a transparent mucus, and the scales have a glossy appearance and are closely attached to the fish body, which is not easy to peel. (Not applicable to

carp,

big

yellow fish and small yellow fish).3. Fresh fish has clear red gills, transparent mucus, and has the smell of seawater or freshwater, without any bad smell.4. Fresh fish has a normal belly, and the anus is white and concave.5. Fresh fish has solid and elastic muscles, and the indentation disappears immediately after pressing, and the muscle surface has a glossy appearance.And yellow croaker.

3. Fresh fish's gill filaments are clearly red, the mucus is transparent, and it has the smell of seawater or freshwater fish, without any bad odor.

4. Fresh fish's belly is normal and not swollen, the anus is white and concave.

5. Fresh fish's muscles are firm and elastic, and it disappears immediately when pressed, and the muscle surface is shiny.