What’s the best way to cook carp?

Carp is a very familiar ingredient to all of us. It is easy to obtain and easy to use. Every family has its own way of doing it. The taste is varied. Maybe the one that suits you is the best. Now, I just want to Let me tell you about a traditional famous dish in Shandong, sweet and sour carp. It is beautiful in shape, color, sour and sweet, and very delicious. Especially on major festivals such as the Spring Festival, it is a taste that is loved by the elderly and children on the dining table. And the meaning is very good, "Every year there will be more than enough, the carp jumps over the dragon's gate", it is still very popular, I hope everyone likes it.

(1) Treatment of carp: Remove the scales of the carp, then cut open the belly to remove the internal organs, remove the black membrane on the belly, remove the gills, then clean it and put it on the chopping board, remove the fishy lines, and first put it on the fish Cut a knife under the head and a knife at the tail. Under the fish head, open the knife edge and there will be a white spot on the lower cut surface. Then grab the white spot with your hand and gently tap the fish body with the other hand to lighten the fish meat. Slowly Pull out the fishy thread (you must do this step, otherwise the fish will have a fishy smell), and then score the fish with a knife so that it can be marinated and flavored, and fried into a crispy texture (generally, the sweet and sour carp is made with a knife up and down seven times) Eight is relatively dense, and now the home version has two knives for the head and tail, almost five knives), first cut vertically to the fish bones, then slice the fish horizontally along the fish bones, without cutting, finish cutting in this order, lift the fish tail, and cut the whole The fish meat is turned downwards (picture below). Then put the carp into a basin, add onions, ginger, cooking wine, and salt and marinate evenly for 20 minutes.

(2) Make a paste: 200 grams of starch, 100 grams of flour, and one egg, stir evenly, then add water to make a flowing paste. Take out the carp and pat dry the starch (the fish skin will not break easily during frying, so it can better maintain the shape of the fish, and it will be more crispy after frying). Pat the fish body, head and tail, inside and outside of the belly, including the inside of the fish meat evenly, and shake off the excess with your hands. Starch, and then evenly hang the paste, use both hands to hold the head and tail of the fish, so that the fish belly is arched, and put it into the wide oil with a temperature of 50% hot. Put the fish belly into the oil pan first, and be sure to set it first. To determine the shape of the fish’s belly, wait until the fish’s belly hardens and takes shape, then lay the fish on its side so that the head and tail of the fish are submerged in the oil pan. Use a spoon to continuously pour oil on the fish. At this time, the head and tail of the fish have become raised. The body of the fish is arched. When the head and tail are hardened and shaped, turn it over and continue to pour oil over the fish to make it mature evenly and quickly. At the beginning, the oil temperature will be 50%, and when it slowly rises to 60%, the heat should be controlled with low heat. Heat the oil and fry until golden and crispy. Remove and control the oil, about 8 to 10 minutes. Pour it into a plate and arrange it into a shape. Turn it gently throughout to avoid breaking it and affecting the shape.

(3) Heat oil in a pan, stir-fry minced garlic, add half a spoonful of red vinegar, half a spoonful of white vinegar, a spoonful of sugar, a spoonful of water, stir evenly, when the water bubbles, add half a spoonful of water starch Gouts, add oil, make the soup thick, and pour it on the carp. The delicious sweet and sour carp is ready. I hope you all like it. (The ratio of sweet, sour and water is 1:1:1)

?You can also add tomato paste to the juice to make it red and bright, which makes people very appetizing: Heat the oil in the pot and stir-fry until fragrant Minced garlic, add 40 grams of tomato sauce, 5 grams of tomato sauce (you can omit it if you don’t have it), 10 grams of orange juice, stir evenly with a spoon, stir-fry until the soup bubbles, add a spoonful of water, and then add 3 Grams of salt, 50 grams of white sugar, 40 grams of white vinegar, 20 grams of water starch, add oil, stir evenly, and pour the soup on the carp.