Sweet and Sour Carp

Name: Sweet and Sour Carp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 750 g Carp (scaled, gutted, gills removed, with parallel diagonal cuts every 2.5 cm on both sides); 200 g White sugar; 10 g Soy sauce; 10 g Cooking wine; 2 g Scallion; 2 g Ginger; 120 g Vinegar; 3 g Minced garlic; 3 g Fine salt; 100 g Wet starch; 300 g Clear broth; 1500 g Peanut oil (70% hot)

A traditional Shandong specialty, featuring fish that is crispy on the outside and tender on the inside, with a sweet and sour flavor.

30 min

Easy

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Ingredients

Carp (scaled, gutted, gills removed, with parallel diagonal cuts every 2.5 cm on both sides) 750 g

White sugar 200 g

Soy sauce 10 g

Cooking wine 10 g

Scallion 2 g

Ginger 2 g

Vinegar 120 g

Minced garlic 3 g

Fine salt 3 g

Wet starch 100 g

Clear broth 300 g

Peanut oil (70% hot) 1500 g

Instructions

Knife work and preparation

Scale, gut, and remove the gills of the carp. Make straight cuts every 2.5 cm along both sides, then slice diagonally into a flare-cut pattern. Lift the tail so the cuts open up, and sprinkle cooking wine and fine salt into the cuts to marinate briefly.

Prepare the sauce slurry

Combine the clear broth, soy sauce, cooking wine, vinegar, white sugar, fine salt, and wet starch into a sauce slurry and set aside.

Deep-fry the fish

Sprinkle wet starch over the cut areas, then lower the fish into oil heated to 70% hot and fry until the skin firms up. Reduce to low heat and simmer-fry for 3 minutes, then turn up to high heat and fry until golden brown. Remove and arrange on a serving plate.