Description:The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young Taste: The acid is sweet Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: One fresh carp i... Sweet and sour fried crisp fish

• The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young
• Taste: The acid is sweet
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: One fresh carp is 750 grams
• Condiment: 50 grams of vinegar, steep 10 grams of chilli silk, 1 gram of gourmet powder, spring onions silk is 15 grams, 8 grams of sesame oil, 10 grams of coriander, continue 10 grams of wine, 10 grams of the end of ginger, 150 grams of wet starch, 20 grams of the end of garlic, 500 grams of meat soup, Sichuan salt is 8 grams, 1500 grams of well done vegetable oil, 75 grams of white sugar
• Sweet and sour fried crisp fish method:
• 1,Two sides every Ji five or six knife of the net fish's fish's body, one one hundred sheets of distances is equal to (cut open and enter 1 centimetre of fish deeply directly first, the flat knife enters fish's body 2.5 centimetres deep to take advantage of a situation in the original knife is sewn again) ,Fish top of the head volume cut down one low mouth, fetch one of bowl, put 4 of salt, continue wine mix, wipe in the fish two sides, yard of flavor is impregnated for about 10 minutes.
  2,The frying pan is put on the very hot oven, it is hot to put vegetable oil and cook to 70%, hang the fish with the wet starch to paste, portable fish tail, cook, fry, finalize the design slightly carp head first, put oil cauldron fry to color golden yellow, skin when crisp meat tender slowly and then, pull out loaded into fish's plate to stand, put, with hand being little to make, pigeonhole fish.
  3,Salt, wet starch, white sugar, meat soup enter bowl cash candy vinegar spurt the juice Sichuan. Frying pan put very hot oven, put vegetable oil cook until 50% hot, put ginger, garlic fry fragrant, cook, enter, spurt juice push away, stir evenly. Wait for the juice to accept and get up strongly " Fish's upper eyelid " When,it put vinegar, sesame oil, spring onions grain,get up there aren't pan.
  
• Note:
• Craft key
  1,Grasp the method to carve fish, it is symmetrical and identical to make sure in the two sides.
  2,It should not be rare that should be done when being wrapped up in water starch, by dipping in the fish as degree.
  3,The vinegar consumption of candy wants the foot, the juice should be strong and thick and appropriate, should be thin not thick. If the law loses flavour or can make homely fried crisp fish, five willow fried crisp fish,etc. to change with batching.
  
  Flavor characteristic
  1,In facing the cities and towns where the river drew near water in Sichuan in the past, one kind was called " The fragrant fried fish " Small food. Wrapped up in and gone one more in aspect and pasted and entered frying and making in the oil cauldron after putting the fresh small fish in order clean. Its finished cover is fragile and fragrant, the meat is tender, in addition it is convenient to carry, is entered liking very much. " The sweet and sour fried crisp fish " Here " The fragrant fried fish " Foundation at,it improve, not develop one section lacol flavor strong cuisine.
  2,Dish this is sweet and sour bad smell type, color is esthetic, the peel is crisp, the meat is delicate, fresh and fragrant and mellow, the vinegar bad smell of candy is dense.