Fried Fish Chunks
Cut black carp into chunks, marinate, coat in dry starch, deep fry until the exterior is crispy, then drizzle with sweet and sour sauce.
Ingredients
Black carp (remove head, skin, keep the middle section; cut the middle section in half, then slice into thin pieces)
1
Green peas
25g
Cooking wine
to taste
Minced ginger
to taste
Garlic paste
to taste
Rice vinegar
to taste
Soy sauce
to taste
MSG
to taste
Granulated sugar
to taste
Ground white pepper
to taste
Tomato sauce
to taste
Dry cornstarch
to taste
Cornstarch slurry
to taste
Vegetable oil
to taste
Sesame oil
to taste
Table salt
to taste
Instructions
1
Step 1
Wash the black carp, remove the head and skin, keep the middle section. Cut the middle section in half, then slice into thin pieces. Marinate the fish pieces with cooking wine, MSG, and salt briefly.
2
Step 2
Coat the marinated fish pieces with dry cornstarch. Heat vegetable oil in a wok to medium heat (60% hot), add the fish pieces, double-fry until crispy, then remove and drain excess oil.
