Sweet and sour fish
Ingredients
- Carp 1500g
- Ginger 15g
- Garlic 20g
- Red pepper 2 pcs
- Celery 2 roots
- Green onions about 5cm long
- Scallions 2 roots
- Egg One
- Starch 200g
- Flour 100g
- Zanthoxylum bungeanum A small amount
- Doubanjiang 20g
- Rice vinegar 15g
- White sugar 15 grams
- Salt and water starch Appropriate amount
Steps
1. Cut the straight knife 2 joints back from the gills, and slice backward when you reach the fish bone
2. Open the sliced fish and make a cut in the middle
3. Cut the straight knife 2 joints back from the previous knife point, then slice it to the back, then open the fish and make a cut in the middle, and so on, change the knife to the tail of the fish.
4. Make an X cut on the fish tail
5. Sprinkle salt on each fish fillet
6. Add cooking wine, evenly apply salt and cooking wine on the fish, and also on the inside of the fish fillets, then marinate for 30 minutes
7. Shred ginger
8. Mince garlic
9. Shred red pepper
10. Cut celery into small pieces
11. Shred green onions
12. Cut green onions into small pieces
13. Mix starch and flour at a ratio of 2:1, add an egg and water to make a slurry, and the consistency of the slurry should be in a fluid-like state
14. Spread the paste evenly on the fish, covering the inside of each fish fillet
15. Heat the oil until it is 70-80% hot. Hold the mouth and tail of the fish and bend it to fry the fish. Shape the fish and slowly add it starting from the head and finally the tail. Fried in oil pan
16. Fry for about 3-5 minutes, turn the fish over and continue frying for 3-5 minutes
17. Add oil and pepper to the hot pot
18. When bubbles appear around the peppercorns, add bean paste and fry until the red oil appears
19. Add shredded ginger and stir-fry
20. Add minced garlic and stir-fry
21. Add celery segments and stir-fry
22. Add shredded chilies and stir-fry
23. Add shredded green onions and stir-fry
24. Add appropriate amount of salt and stir-fry
25. Add appropriate amount of water and boil
26. Add rice vinegar and stir-fry
27. Add sugar and stir-fry
28. Add water starch to thicken gravy
29. Sprinkle with chopped green onion and stir-fry
30. Remove the carp from the pan, drain the oil, place on a plate and pour sweet and sour sauce
