<h1>Introduction to the dish "Sweet and Sour Yellow River Carp"</h1>
Carp, Chinese alias carp abductor, carp, hair, red fish. In our traditional sense, there is also a saying that "there is more than enough every year, auspicious and satisfactory". Later generations blessed a happy marriage with "fish and hydration". Carp is a symbol of friendship and love.
"Sweet and sour Yellow River carp" is a local traditional specialty dish in Jinan, Shandong. Speaking of this dish, we have to mention the city of Jinan. Jinan has a superior geography, the south is Taishan Mountainous, the north is bordered by the Yellow River, and the terrain is high in the south and low in the north. It is one of the most abundant places for carp, and the carp produced is large and delicious, so the carp selected for local cooking is the Yellow River carp. Carp usually grow in deep waters, with a golden head and tail, and bright and green scales all over the body. Because of its delicious taste, it is the first choice for banquets across the country. 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 can be seen that the Yellow River carp has a long history in this part of Shandong.
According to research, the "Yellow River Sweet and Sour Carp" was first created in Luokou Town, an important town of the Yellow River. The chefs here have a certain degree of skill in handling and firing carp. He specializes in making this dish from live fish and has a certain reputation in the local area. Later, the cooking skills spread to Jinan, and together with Jinan's unique natural ingredients and raw materials, they soon spread. Chefs usually change the carp into a flower knife, wrap it in a paste, fry it thoroughly in oil, and then pour it over with a boiled sweet and sour sauce. The aroma is pleasant on the palate, crisp on the outside and tender on the inside. On the palate, it is sweet and sour, and it is also one of the best dishes in restaurants and restaurants around the world. Without further ado, I'll just start making it with everyone.
<h1>Authentic cuisine - ingredients and seasoning preparation</h1>
There are not many ingredients to prepare for making "sweet and sour Yellow River carp" at home. Only one carp needs to be prepared on the main ingredients, and the appropriate amount of shallots, ginger, and asahi peppers need to be prepared. Seasoning on the aged vinegar or white vinegar, salt, sugar, soy sauce, starch can be made. Emphasis is placed on the delicacy of its frying and the boiling of sweet and sour sauce.
<h1>Great skills under the skill - processing of ingredients</h1>
Take a small bowl, pour in an appropriate amount of aged vinegar, add a little water, salt, sugar and soy sauce and stir well. When mixing, taste whether it is sweet and sour. Tune to completion and set aside. The carp is slaughtered clean, the internal organs are removed, and the two sides are marked with a flower knife of uniform shade. Chop the pepper and finely chop the ginger and green onion and set aside. Spread the two sides of the carp with salt, monosodium glutamate, and then evenly coat with starch. Here is a brief explanation, the method of changing the knife is also called "peony flower knife" to rotate the knife about 80 degrees, at this time the knife surface and the fish bone are basically parallel, so that the knife surface is pushed towards the fish head against the spine, and the flat cut is about 2 centimeters. Then, lightly cut two small knives on the sliced fillet, don't cut it, so that the fillet can be better unfolded. At this point, the first peony flower knife is cut.
<h1>The taste of the tip of the tongue is at your disposal - the production method is explained in detail</h1>
In a wok, pour in an appropriate amount of cooking oil for frying, and the oil temperature rises to 70% heat. Fry the powdered carp in a frying pan until. When frying, the carp tail is carried by hand, and the hot oil is poured while frying, and only after the shape is set is all soaked in oil, and the hand presses the fish body to facilitate the dish to taste and absorb the juice. Turn the heat to medium and slowly fry the carp on both sides until golden brown. Until it is fully ripe, showing a hardened outer brittle surface. Remove it from the plate and set aside. Leave the remaining oil and sauté with shallots, ginger and asahina pepper. Pour in the previously prepared sweet and sour juice, fuse them and bring them to a boil, add a little water and add water starch to form a thick paste. Drizzling with a little cooking oil increases the color of the sweet and sour juice, which is also called the color enhancement of the dish. Pour the juice evenly over the carp.
<h1>Harvest the food at this moment – close-up display</h1>
<h1>Summary of the harvest of gastronomic completion - precautions and common sense</h1>
1, carp knife change technique can not be too heavy, so as not to change the fish, to the fried plate caused trouble.
2, carp knife change is recommended to use "peony flower knife" this knife method is uniform in depth and light, easy to shape.
3. When frying, carry the fish tail, pour the fish body with hot oil while frying, and then soak it all in oil after setting;
4, sweet and sour sauce is best in the fish is about to fry, another stir-fry spoon cooking, so that the fish juice at the same time ripe.
5, to make sweet and sour fish sometimes need to cut peony flower knife, in order to make the dish beautiful and flavorful
I'm going to talk about it today, thank you for watching. Some of the content of the article is quoted, and the shortcomings are still looking forward to Haihan. Welcome to like and leave a message to criticize. If you have a good idea or a dish you want to eat, you can leave a message below! I am Yue Hai Xin Chef, just to make a good dish with my heart.