Sweet and Sour Fish Recipe

Step 1

Carp processing:

Clean the 750g carp thoroughly. Cut flower knife evenly on both sides with an oblique knife. The spacing is 2 - 3 centimeters and the depth is close to the fish bone for easy flavoring.

Step 2

Marinating to remove fishy smell:

Mix 5 grams of salt and 5 milliliters of liquor. Apply it evenly all over the carp and marinate for 10 minutes to remove fishy smell.

Step 3

Heat oil for frying:

Pour 1000 milliliters of oil into the pot and heat it over high heat until it is 70% hot. The oil surface is densely covered with small bubbles rolling.

Step 4

Fry the carp:

Hold the fish tail and slowly slide the fish into the pot along the edge of the pot. Keep medium heat throughout. While frying, use a spoon to scoop hot oil and pour it on the fish body until the skin is golden and crispy and then take it out.

Step 5

Boil the sweet and sour sauce:

Add a spoonful of about 15 milliliters of water to the pot. Heat it until it is 70% hot and steaming. Pour in 50 grams of tomato sauce and stir and boil.

Put in 1 gram of salt and 20 grams of white sugar and stir evenly. Pour in 10 milliliters of aged vinegar and boil. Then thicken with 15 grams of starch to make the sauce thick. Add 5 milliliters of oil and cook for a while to thicken the sauce.

Step 6

Pour the sauce to finish the dish:

Pour the sweet and sour sauce evenly on the fried fish while it is hot. The sweet and sour and crispy sweet and sour fish is completed.