Sweet and sour Yellow River carp is one of the famous traditional dishes originated in Jinan, Shandong. Wrapped in gorgon paste, fried in oil, the head and tail turned up, and then topped with sweet and sour sauce made of vinegar and sugar, the final product is crispy on the outside and tender on the inside, with a tangy aroma. The fish meat is reddish-purple in color, tender and delicious, and the baked noodles are as thin as hair, fluffy and crispy.
There is a classic blend of sweet and sour sauce
Recorded in my country’s “Book of Songs” The earliest “Jinan Fu Zhi” also has the carp of the Yellow River and the crab of Nanyang, and it is recorded in the recipe. According to these historical data, it is speculated that the Yellow River carp has become a famous dish as early as 3,000 years ago. Today I will teach you the recipe of traditional classic Shandong cuisine sweet and sour carp, and the classic sweet and sour sauce.
Sweet and sour Yellow River carp
Sweet and sour Yellow River carp, main ingredient, 1 treat of Yellow River carp 700-1000g, marinated fish ingredients, 1g salt, a little pepper, 15g cooking wine, 15g green onion, 10g ginger, ingredients, 70g starch, 30g flour, sweet and sour sauce, 5g chopped green onion, very fine 5 grams of minced ginger, 5 grams of salt, 70 grams of rice vinegar, 60 grams of sugar, 10 grams of soy sauce, 60 grams of water starch, 15 grams of cooking wine, 60 grams of clear soup or water, seasoning, and appropriate amount of vegetable oil.
< br/>Yellow River carp with golden scales and red tail
Production steps, Yellow River carp with golden scales and red tail, you must Notice. Remove the gills of the carp, scrape off the scales, remove the internal organs, pull out the fishy thread, slaughter, wash and set aside. On both sides of the carp, the technique of turning the big knife of Shandong cuisine is used, and the slope knife method is used to slant into the fish body to the depth of the fish bone at an interval of 2.5cm, and then push forward about 2cm to make the knife pattern appear naturally outward. Put the modified carp into the pot, add 1 gram of salt, a little pepper, 15 grams of cooking wine, 15 grams of shredded green onion, and 10 grams of ginger slices. Finely chop 5 grams of green onion and 5 grams of very finely minced ginger for later use.
< br/>Fill out the head and tail to control the oil
Add 70 grams of starch and 30 grams of flour, add Take an appropriate amount of water to make a uniform gouache paste, take an appropriate amount with a small spoon, and flow down in a thin line with a slightly blunt edge. Use kitchen paper to absorb the surface moisture of the carp, and hang a layer of gouache paste evenly on the whole body. Add enough vegetable oil to the pot and heat until it is 60% to 70% hot. Put the battered carp into the oil pot and deep-fry until the surface is golden brown and the head is upturned. Take out and control the oil. Put the fried carp on a plate, take a bowl and add 5 grams of finely chopped green onion, 5 grams of very fine minced ginger, 5 grams of salt, 70 grams of rice vinegar, 60 grams of sugar, 10 grams of soy sauce, 60 grams of water starch, and 15 grams of cooking wine. gram, 60 grams of clear soup or clear water, mix thoroughly into sweet and sour sauce for later use.
Pour 30 grams of base oil in the spoon into the prepared sweet and sour sauce, cook until big bubbles come out, pour in the clear oil, and the sweet and sour sauce is ready. Pour the boiled sweet and sour sauce over the surface of the fish, and this classic sweet and sour Yellow River carp is ready. The finished dishes are in the shape of a carp jumping over the dragon’s gate with its head up and its tail eager to try, which has a clear meaning.