Description:The style of cooking is classified: Shandong cuisine | Seafood | Health recipe Taste: Salty and fragrant Make the degree of difficulty : Cut the mound (elementary ) Make time: 10 minutes The materials: The Yellow River carp is 1000 grams Condiment :... Sweet and sour the Yellow River carp

• The style of cooking is classified: Shandong cuisine | Seafood | Health recipe
• Taste: Salty and fragrant
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 10 minutes

• The materials: The Yellow River carp is 1000 grams
• Condiment : 10 of ginger , 15 of spring onions , garlic the end 10 , 5 of refined salt , 10 of soy sauce , 40 of white sugar , 40 of vinegar , 150 of clear soup , wet starch 60 , peanut
• Sweet and sour the Yellow River carp Method:
• The fin fish scales, opens the thorax and takes out the viscera, digs two gills to clean, every 25, it cuts open to be again oblique to is it become one one hundred sheets of flowers to cut open directly first. Mention fish tail make the crucial point open , is it enter refined salt the edge of a knife salt down slightly , and incision office spread the wet starch evenly and then in fish all over the body to let. The frying pan is put the peanut oil . China burns it when 70% is hot (about 175 degrees Centigrade ), puts the pan with portable fish's tail, make the crucial point open . Hold the fish so as not to glue a pot of bottom with the slice, enter for fried 2 minutes , push the fish in one pot of sides, fish body become square promptly , is it fry one minute down to carry fish and then , recline fish's body, is it fry one minute to insert with shovel head , wait for fish bomb to when being golden yellow all, pull out and put it in the plate. Staying a small amount of oil in the frying pan, middle burns when 60% is hot (about 150 degrees Centigrade ), puts the spring onions , ginger , the end of garlic , refined salt , soy sauce , adding the clear soup , white sugar , very hot oven into, put the wet starch to homogenize, cooking and entering the vinegar becomes the sweet and sour juice promptly , water on the fish rapidly
  
• Note: