Homely dishesMethod: SugarVinegarCrispy Carp

[Main and auxiliary materials]

FreshPikeOne tail... 750 grams Vinegar...... 50 grams

PickledRed chiliSlices... 10 gramsMonosodium glutamate... 1 gram

Spring onion threads... 15 gramsSESAME SEEDSOil... 8 grams

Coriander... 10 grams Shaoxing wine...... 10 grams

GingerPaste... 10 grams Wet starch...... 150 grams

Garlic paste... 20 grams Broth...... 500 grams

Sichuan salt...... 8 grams Hot oil...... 1500 grams

Sugar... 75 grams

(Cooking method)

1. Cut the fish's body with several cuts on both sides, spaced equally (first make a vertical cut 1 cm deep into the meat, then cut horizontally in the original seam to reach 2.5 cm deep).The head of the fishis slightly slashed at the top, place a bowl and mix salt 4 grams with Shaoxing wine to season both sides of the fish, allowing it to marinate for about 10 minutes.

2. Place the wok on high heat, add vegetable oil until seven-tenths hot, coat the fish in wet starch batter, hold by the tail, first fry the head slightly, then slowly lower into the oil bath, fry until golden and crispy, remove to a plate standing upright, lightly press down with your hand.3. Mix Sichuan salt, wet starch, sugar, and broth in a bowl to make sweet vinegar sauce.Place the wok on high heat again, add vegetable oil until five-tenths hot, stir-fry ginger and garlic, then pour in the sauce while stirring well.

When the sauce thickens with "fish eyes", add vinegar, sesame oil, and spring onion threads, remove from heat and pour over the fish, garnish with pickled red chili slices, spring onion threads, and coriander.[Critical points of technique]1. Master the cutting method to ensure symmetry on both sides.

2. When coating with wet starch, it should be dry rather than thin, just enough to stick to the fish meat.

3. Use sufficient sugar and vinegar, ensuring the sauce is thick but not too thick.

This recipe can be modified or changed in ingredients to make variations such as home-style crispy skin carp or five-spice crispy skin carp.

[Flavor characteristics]1. In the past, in towns by rivers in Sichuan, there was a snack called "Fragrant Fried Fish".

It involved cleaning small fish and coating them with batter before frying them.

The finished product has crispy skin and tender flesh, is convenient to carry, and is very popular among people."Crispy Carp in Sweet and Sour Sauce" evolved from "Fragrant Fried Fish", improving and developing into a dish with strong local flavor.2. This dish is sweet and sour flavored, beautifully colored, crispy skin, tender meat, fresh and fragrant, with rich and sweet flavors.Clean the small fish and coat them with a batter before frying in oil.Its finished product is crispy on the outside and tender on the inside, making it very popular among people due to its portability."Sweet and Sour Crispy Skin Fish" is based on "Fried Fish", further developed into a dish with rich local flavor.

This dish features sweet and sour flavors, beautiful colors, crunchy skin, tender meat, fresh and flavorful, with prominent sweet and sour tastes.