SugarVinegarCarpOne of the main ways to prepare carp, a traditional dish from Jinan, Shandong.The preparation of sugar-vinegar carp has a long history, with a rich, lustrous color, tender and juicy meat with a sweet and sour flavor, and a slight salty taste in the sour flavor.

How to prepare sugar-vinegar carp

IngredientsPreparation

100g vinegarGingerA small amount of green onions and garlic, 150g wet starchWhite sugar175gSoy sauce10gSalt3g, 300g clear soupPeanuts1750g of oil (approximately 150g).

Steps

1. Clean the carp purchased, remove scales, gills and internal organs.

2. Make 2.5cm diagonal cuts on the back of the fish, add a small amount of salt to the body and lightly marinate, and evenly coat with wet starch at the cut and all over the fish.

3. Heat the oil in a wok to a largefire, until 70% hot, use a handleto hold the fish tail.Place the fish in the hot oil, immediately open the cut.4. At this time, use a spatula to push the fish to the edge of the pan, making the fish body into an arc shape, with the back of the fish facing down, fry for 2 minutes, then turn over and fry for another 2 minutes.

5. Then flatten the fish, put

the head of the fishinto the oil and fry for 2 minutes. When the fish body is golden, you can take it out.6. Leave a little oil in the pan, heat to 60% hot, add chopped green onions, ginger, garlic, vinegar, soy sauce, white sugar and clear soup to thicken and use wet starch to thicken.

7. Add a little cooked oil, quickly take out and pour onto the fish.

Homemade Sugar-Vinegar Carp

Ingredients Preparation

500g carp, green onions, ginger, garlic,

light soy sauce,vinegar, sugar,tomato sauce,cooking wine, salt, starch,flour.Steps1. Clean the carp, drain the water, cut 2.5cm on both sides of the fish, marinate with

pepper powder, a small amount of salt and light soy sauce.

2. Mix light soy sauce, cooking wine, vinegar, sugar, 1 spoon of tomato sauce and appropriate amount of water to make sugar-vinegar sauce.3. Mix flour and starch to make a paste and evenly coat the marinated fish.4. Put oil in the pan, wait for the oil to heat to 70%, use a handle to hold the fish tail, briefly fry the fish head, then pour hot oil on the fish, wait for the paste to solidify, and then slowly put the fish into the hot oil.

5. Fry the fish until it is golden, then remove and drain the oil.

6. Leave a little oil in the wok, add chopped green onions, ginger and garlic to sauté, add the previously prepared sauce, add a little wet starch to thicken and pour onto the fish.

Sugar-Vinegar Carp Preparation Notes

1. The sugar-vinegar sauce should be prepared in a separate pan at the time the fish is fried, and poured onto the fish to make the fish more flavorful.

2. The thickness of the carp should be consistent.

3. When frying, use a handle to hold the fish tail, while frying, pour hot oil to shape, and then completely put the fish into the hot oil to soak and fry.

4. Pay attention to controlling the heat. When first put into the pot, the oil temperature should be higher (about 80%), but do not increase the oil temperature after putting it in the pot. Fry until it is golden, but do not burn it.

Cut the carp evenly.

When frying, hold the fish by its tail, and drizzle hot oil over it while frying. After it has set, put it completely into the oil to deep-fry. Pressing on the fish body helps the dish absorb flavor and moisture.

Pay attention to the heat. When first put into the pot, the oil temperature should be high (about 80% heat), but do not increase the oil temperature after putting it in. Fry until it turns golden yellow, but do not fry it until it is burnt.