Sweet and Sour Carp
Shandong-style Sweet and Sour Carp — golden in color, crispy outside and tender inside, with a well-balanced sweet and sour flavor.
Ingredients
Carp
1
Soy sauce
to taste
Fine salt
to taste
MSG
to taste
Cooking wine
to taste
Vinegar
to taste
White sugar
to taste
Wet starch
to taste
Instructions
1
Step 1
Cut two 3 cm slits on the back of the fish, then sprinkle fine salt and cooking wine into them and let it marinate briefly.
2
Step 2
Mix the above seasonings into a sauce. Sprinkle wet starch onto the cut areas, then deep-fry in 70% hot oil until the outer skin hardens. Move to low heat and gently fry for 3 minutes, then return to high heat and fry until golden yellow. Remove and plate, then use your hands to loosen the fish.
3
Step 3
Add scallion, ginger, and garlic to a pan and fry until fragrant, then pour in the prepared sauce. When it bubbles, drizzle in the boiling oil used for frying the fish, briefly stir, then quickly pour over the fish and serve.
