Sweet and sour Yellow River carp is a traditional dish in Jinan, Shandong. Jinan is bordered by the Yellow River in the north, so the carp used in cooking is the Yellow River carp. This fish grows in the deep waters of the Yellow River, with a golden head and tail, a bright scale, and a fat and tender flesh, which is a good product at the banquet. In the "Chronicle of Jinan Province", there is already a record of "the carp of the Yellow River, the crab of Nanyang, and into the recipe". It is said that the "sweet and sour Yellow River carp" first began in luokou town, an important town of the Yellow River. Chefs here like to make this dish from live carp, and it became famous in nearby places, which later spread to Jinan. When making it, the chef first cuts the body of the fish with a knife, wraps it in a paste, frys it in oil, heads and tails, and then makes a sweet and sour sauce with the famous luokou old vinegar and sugar, and pours it on the fish. Fragrant, crisp on the outside and tender on the inside, with a hint of acid, it soon became a dish in famous restaurants.
Ingredients: 1 Yellow River carp..... 700g soy sauce..... 10 g
table salt..... 3 g sugar.... 200 g (consumes 250 g)
scallions...... 2 g clear soup.... 300 g
garlic...... 3 g wet starch... 100 g
ginger...... 2 g peanut oil... 1000 g
vinegar.... 120 g shochu..... 10 g
Production: 1. Carp scales, opens the chamber to remove the internal organs, digs out the two gills and rinses them with water, straightens the fish every 2.5 cm on both sides of the fish body (1.5 cm deep), then obliquely shaves (2 cm deep) into a turning knife, (when the straight knife is cut to the fish bone, push forward, cut a knife edge at the root so that the fish can turn over), and then lift the tail of the fish to open the knife edge, and sprinkle 1.5 grams of wine and salt into the knife edge for slight marinade.
2. Take a bowl and mix it with clear soup, soy sauce, cooking wine, vinegar, sugar, salt and wet water to form a sauce.
3. Then sprinkle a layer of wet starch evenly on the knife edge around the fish, fry the tail of the fish in a 70% hot oil pan until the outer skin is held up, then move the heat and soak for 3 minutes. When the fish is fried on high heat until it is all golden brown, fish it out and place it on the plate, then use the hand to pad the cloth and loosen the fish.
4. Fill the pot with oil, heat it up and add shallots, ginger and garlic, fry out the aroma and pour in the mixed sauce, stir-fry over high heat, and then use the boiling oil of the fried fish to flush into the juice when it bubbles. Stir-fry and quickly pour into the fish.
In order to achieve the purpose of external scorching and inner tenderness, it is necessary to take the method of first heating the hot oil - then slightly heating the oil - and finally frying on a large fire.
If the sweet and sour sauce is to be stir-fried into a live juice, it must be stir-fried in boiling oil after the sauce is cooked to achieve the purpose of squeaking and sounding.
To master the ratio of sugar, vinegar and salt, generally use 200 grams of sugar, 120 grams of vinegar, 3 grams of salt, and mix with sweet and sour juice.
Sweet and sour Yellow River carp is sweet and sour, and it is still more attractive for children who do not like to eat fish.