Step diagram of sweet and sour carp

Sweet and sour carp is one of the classic traditional Shandong dishes and a famous dish in Jinan. It originated in Luokou Town on the bank of the Yellow River. Yellow River carp is tender and delicious, with tender meat. The sweet and sour carp made from it is the main dish of the banquet, with beautiful appearance, atmosphere, sweet and sour taste, crisp outside and tender inside. Cooking sweet and sour carp requires many cooks. A qualified sweet and sour carp should have seven characteristics: bright red color, crisp, crisp, moderate sweet and sour, natural and beautiful shape, sticky paste, unformed, greasy (coarse is unformed, detailed rules are unformed), constant meat loss, and easy separation of fish when eating.

Therefore, in the production process, chefs need to master the following five key points:

No.65438 +0 double-sided fishy line Although the Yellow River carp is plump, it will have a certain fishy smell. Therefore, when the knife worker handles it, he must cut a small mouth on both sides near the gills of the carp to remove the fishy lines on both sides of the fish. Don't ignore this.

NO.2 the scale of changing knives and fish should be accurate. When changing knives for carp, you should first cut the fish bones with a straight knife (the interval between each knife is about 3 cm), then lift the fish to the front edge with a flat blade and make two cuts on the inside of the sliced fish. The purpose of drawing a horizontal knife on the inside of the fish is to better facilitate the taste of the fish.

NO.3 preparation of batter Some kitchens use crispy batter to make sweet and sour carp, which is absolutely wrong, because the fried fish is easy to soften after being poured with juice, and it affects the crispy effect of the fish, so the batter is thicker. The correct method of making sweet and sour carp paste: pour 400g water into a basin, add 50g raw flour and 50g starch, 100g flour and 20g salad oil, and mix well.

NO.4 control of oil temperature if carp is brittle, the frying temperature, frying method and frying times are very important. First of all, the fish tail must be carried by hand, and the fish body should be shaped by spraying and frying, so that the fish with different knives can fully expand. If you fry the fish directly in the oil pan, it will cause the fish to stick to each other. When frying, the oil temperature must be high, and it is more appropriate to control it at 70% heat. There must be enough oil and a big pot. After drenching and frying until the fish is set, we need to use the method of secondary frying to make the fish crisp, fragrant and crisp. When frying for the first time, the oil temperature is about 70% hot, and the fish can be fried in about 1 minute. When frying for the second time, the oil temperature is still about 70% hot, and it will take about half a minute to soak. NO.5 the taste of dishes prepared with sweet and sour juice depends entirely on the preparation of sweet and sour juice.

There are two important points to note here:

The first is the proportion of sweet and sour juice. My formula is: put 30g of tomato sauce, 30g of white vinegar and balsamic vinegar, 20g of white sugar 120g, 20g of light soy sauce, 2g of concentrated orange juice 15g, 2g of salt, 0/00g of water 10g of shredded ginger and 0/0g of shredded garlic into a pot and cook.

Second, frying carp and boiling sweet and sour juice must be done at the same time. In other words, make sure that the fish is drenched with juice as soon as it is out of the pot. This will ensure that there is a squeak when pouring juice.

How on earth is this dish cooked? Let's take a look at its operation process right away:

1. Select fresh Yellow River carp, slaughter and clean it, dry the fish with a dry towel, and then cut the neck and tail on both sides of the fish body to the fishbone with a straight knife to draw fishy lines.

2. First cut the fishbone with a straight knife (it must not hurt the fishbone), then lift the fish to the front with a flat blade and make two cuts on the inside of the sliced fish.

3. pat a layer of starch on the fish, and then evenly wrap the homemade paste.

4. Add salad oil to the pot and heat it to 70% heat (the oil must be wide and the pot should be big). Pour hot oil on the tail of portable fish from top to bottom. When the paste on the fish is completely wrapped, all the fish are immersed in the oil pan to bend and shape the fish, then turn down the fire to keep the oil temperature 50% hot, and soak and fry the fish for 5 minutes until cooked.

5. Raise the oil to 70% heat, remove from the fire, fry the fish for 1 min, and take it out. When the pan is on fire, fry the fish in oil for a second time for 30 seconds. When it is golden and crisp, take it out and put it on a plate.

6. While frying the fish, boil the sweet and sour juice, pour the sweet and sour juice on the fried fish quickly and evenly, and sprinkle with green beans to serve.

1. After the carp is slaughtered, the fishy smell is removed.

Change knives for carp

3. Make two cuts on the inside of the fish, which is convenient for eating.

4. Carp after knife change

The fifth step is to pour and fry the paste first.

6. Soak at 70% oil temperature

7. Fried carp

8. Boil sweet and sour juice

Tip: A qualified sweet and sour carp should have seven characteristics: bright red color, crisp and refreshing taste, moderate sweet and sour taste, natural and beautiful shape, no thick paste, no minced meat, and easy separation of fish when eating.