Sweet and Sour Carp
A traditional Shandong specialty originating from Luokou Town in Jinan. The fish is crispy on the outside and tender on the inside, with a sweet and sour flavor.
Ingredients
Carp (scaled, gutted, gills removed, scored)
750 g
Sugar
200 g
Soy sauce
10 g
Cooking wine
10 g
Scallion
2 g
Ginger
2 g
Vinegar
120 g
Minced garlic
3 g
Salt
3 g
Wet starch
100 g
Stock
300 g
Peanut oil
1500 g
Instructions
1
Step 1
Scale, gut, and remove the gills of the carp. On both sides of the body, make straight cuts every 2.5 cm, then diagonal cuts to form flower-shaped scoring. Lift the tail to open the cuts, and sprinkle cooking wine and salt into the cuts to marinate briefly.
2
Step 2
Combine the stock, soy sauce, cooking wine, vinegar, sugar, salt, and wet starch to make a sauce.
3
Step 3
Sprinkle wet starch over the cuts, then deep-fry in oil at 70% heat until the skin becomes firm. Simmer-fry on low heat for 3 minutes, then fry on high heat until golden brown. Remove and arrange on a plate.
