Sweet and sour rice cake with carp

Overview

On the 29th day of the New Year, I went out to buy groceries. I was still dizzy and didn't buy many of the groceries I planned. But I insisted on buying two carps. I thought to myself, no matter what I do this year, the fish will still have to be cooked. I have already thought of a name. It's called Yu Yue Long Men Bu Gao, and it's made into a sweet and sour flavor. On the day I bought the fish, the smallest carp weighed nearly four kilograms. It is not easy to make a whole fish of such a large size at home, but I firmly believe that there is a way to solve this problem. Find the biggest plate, find the biggest pot. In short, this is the biggest dish this year, so I must make it. Well, as long as you think of it, there will be a way. Of course, thank God, I was resurrected with full health on the afternoon of the 29th, and I had enough energy to complete this dish perfectly despite being busy with various tasks. Ingredients: carp rice cake Ingredients: green onions and ginger Seasonings: sugar, salt, fruit vinegar, tomato sauce, starch, light soy sauce, cooking wine, garlic crispy fried powder (starch, low flour, custard powder, baking powder), cooking oil Method: 1. Kill the carp in advance, clean it, and drain away the water. Cut the fish cuticle straight down and cut about 3cm downward. 2. The sliced fish is like this, and the meat can be opened directly. 3. This is what all the fish that have been prepared are like this. 4. Place the fish in a basin, add light soy sauce, cooking wine, salt, pepper, and marinate with green onion and ginger. I marinated this fish overnight. 5. Before frying, prepare crispy batter. The ingredients are starch, low-flour custard powder, baking powder and water. You can directly add crispy fried powder and water to adjust to a paste. Cover the fish completely with batter. 6. Heat the oil pan until it is hot enough. Add small pieces of ingredients to the extent that a violent reaction will occur. Add the fish to the pan. Pay attention to the shape when adding it to the pan. Because of the pot and plate, I shaped it like this. 7. Deep-fry the fish out of the pan. It needs to be returned to the pan before serving. I made a mistake here. The oil temperature was too high during the re-frying and it was slightly over-fried. The fried fish is set on the plate. 8. Prepare the seasoning for sweet and sour sauce, sweet and sour tomato sauce and starch water. Taking 300 grams of meat as an example, the required sweet and sour tomato sauce are 95 grams, 15 grams and 30 grams respectively. Of course, the fish is so big, the amount will naturally be large. 9. Prepare the rice cake and boil it in water. This is not pictured. 10. Pour a little oil into the pot, sauté the chopped garlic until fragrant, add vinegar and tomato paste, then add sugar, mix well and then add starch water, finally add a spoonful of hot oil and mix well to form a gravy. 11. Dip the cooked rice cake into the gravy. 12. Remove from the pan, pour over the fish, garnish with chopped green onions and serve.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• remove dampness
• lactation
• carp
• cooking wine
• crispy fried powder
• fruit vinegar
• garlic
• light soy sauce
• onions
• starch
• sugar
• tomato sauce
• cooking oil
• ginger
• rice cake
• salt

Ingredients

Steps

1. 1 Carp are slaughtered in advance, cleaned and drained of water. Cut the fish cuticle straight down and cut about 3cm downward. The sliced fish is like this, and the meat can be opened directly.

   

2. 2 This is what all the fish that have been prepared are like this.

   

3. 3 Place the fish in a basin, add light soy sauce, cooking wine, salt, pepper, and marinate with green onion and ginger. I marinated this fish overnight.

   

4. 4 Before frying, add crispy batter. The ingredients are starch, low-flour custard, baking powder and water. You can directly add crispy fried powder and water to adjust to a paste. Cover the fish completely with batter.

   

5. 5 Heat the oil pan until it is hot enough, add small pieces of ingredients to the extent that a violent reaction can occur, and add the fish to the pan. Pay attention to the shape when adding it to the pan. Because of the pot and plate, I shaped it like this.

   

6. 6 The fish was deep-fried out of the pan, and it needed to be returned to the pan before serving. I made a mistake here. The oil temperature was too high during the re-frying, and it was slightly over-fried. The fried fish is set on the plate.

   

7. 7 Prepare the seasoning for sweet and sour sauce, sweet and sour tomato sauce and starch water. Taking 300 grams of meat as an example, the required sweet and sour tomato sauce are 95 grams, 15 grams and 30 grams respectively. Of course, the fish is so big, the amount will naturally be large.

   

8. 8 Prepare the rice cake and boil it in water. This is not pictured.

   

9. 9 Pour a little oil into the pot, sauté the chopped garlic, add vinegar and tomato sauce, then add sugar, mix well and then add starch water, finally add a spoonful of hot oil and mix well to form a gravy.

   

10. 10 Dip the cooked rice cake into the gravy.

    

11. 11 Remove from the pan and pour over the fish, garnish with chopped green onions and serve.