A killed carp weighs about 1.8kg, not more than 2kg, too big to fry through.
Family Fish Killing Tips Here: https://www.xiachufang.com/recipe/107019955/
Sweet and Sour Carp Yuelong Gate
Sweet and sour carp must do two things if it wants to pose firmly, jump the dragon gate or swing its tail: 1⃣️ The starch paste cannot be too thin; 2⃣After the fish is shaped in the oil pan, the dry and hard degree of frying must be in place and thorough.
Food Ingredients
1⃣Marinade
👇
Carp
1 Article
Shredded Onion
30 grams
Ginger slices
15 pieces
cooking wine
40g
2⃣️ Hang paste
👇
potato starch
150g
Flour
40g
Beer
150g
3⃣️ Sugar and vinegar juice
👇
minced onion, ginger and garlic
30 grams
mature vinegar
20 grams
rice vinegar
50g
Old smoke
5 grams
white sugar
100g
Salt
5 grams
water starch
25g
edible oil
according to the size of the pot
Step
1
2
Cut one knife below each head and pat it to easily find and remove the fishy line on both sides.
3
At 45 degrees, the flower knife is changed to the direction of the fish head, with 7 knives on one side and 6 knives on the other side staggered.
4
Put ginger slices and scallion shreds in the incision, put some in the belly, sprinkle cooking wine, and marinate for half an hour.
5
150 grams of potato starch, 40 grams of flour, 150 grams of beer, stir well
6
After the stirring is completed, the starch paste is a thick paste that can flow into a line and pull out a thread.
7
Put the fish on both sides and cut the inside, hung with starch paste, ready to fry
8
The oil temperature is 60% hot, and the damp wooden chopsticks are inserted into the surrounding area to foam at the mouth and begin to fry the fish.
9
Wooden sticks or chopsticks carry the fish mouth and the fish tail with the other hand. Don't let the fish touch the bottom of the pan. First, fry the starch paste on both sides and then throw the whole fish into the oil pan.
10
The belly of the fish is always upward, the whole is circled into an O-shape, and hot oil is continuously poured into the fish belly where it cannot be fried.
11
Medium fire fry is set, turn to medium and small fire fry, dry fry, yellow fry, and then take it out of the pan, otherwise it will be soft and prone on the plate.
12
The fried carp is placed on a plate with its tail turned up.
13
Scallion, Jiang Mo, garlic powder, mature vinegar, rice vinegar, soy sauce, white sugar and salt are weighed into a bowl in advance.
14
Another pot, a little bottom oil in the pot
15
Into the bowl of material
16
After boiling, simmer for 5 minutes to stimulate the fragrance.
17
25 grams of water starch (what is water starch? 5 grams of starch, hydrated with 20 grams)
18
Add 10g of Ming oil (the cooked oil of fried fish just now) when leaving the pan, so the surface will be brighter.
19
Evenly poured on the fish
20
a very hard dish for a banquet
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