Classic sweet and sour carp

Overview

Don’t miss it if you like sweet and sour flavors

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• lunch
• carp
• colorful pepper
• cooking wine
• flour
• garlic
• light soy sauce
• onion white
• starch
• stock
• vinegar
• white sugar
• ginger
• green onions
• ketchup
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Clean the fish, make cuts every 2 cm on both sides of the fish until it reaches the fish bone, and then cut 1 cm forward along the bone to flip the fish up.

   

2. 2 Spread cooking wine, salt and soy sauce all over the fish and marinate for about 10 minutes.

   

3. 3 Prepare the required ingredients, then put soy sauce, sugar, vinegar, and starch in a bowl filled with broth or water to make a juice. Put dry starch, flour, and water into a bowl to make a paste, and stir evenly.

   

4. 4 Pour a large amount of oil into the pan, heat it up, and at the same time apply a layer of dry starch on the fish to cover the whole body with flour paste.

   

5. 5 After the oil is hot, use a spoon to pour hot oil on the fish to turn the fish into shape.

   

6. 6 Then slide the fish into the oil pan along the side of the pan, and pour hot oil on the fish while frying. Fry over medium heat until the fish skin becomes crispy and hard. Then flip over and fry the other side. Fry for 2 minutes. When both sides are golden brown, take it out and set it aside. Pour out the oil. There will be about 3-4 tablespoons of oil left in the pan

   

7. 7 Add the tomato sauce and stir-fry for 30 seconds, then pour in the prepared soup until the soup in the pot bubbles and becomes thick, bright and even.

   

8. 8 Pour the cooked soup over the fish on the plate and sprinkle with chopped green onion and red pepper shreds.