Fish leaping dragon gate

This dish is usually used for banquets, although it is not a very expensive ingredient, but the name of the dish implies that the shape of the dish is tall and eye-catching, plus the sweet and sour taste of sweet and sour sauce, the double enjoyment of vision and taste.

Ingredients

Carp 1 piece

Greenonionsegment Appropriateamount

Starch Appropriateamount

Ginger 1 piece

Cookingwine 1 spoon

Flour Alittle

Sweetandsoursauce

Oldvinegar 1 spoon

Whitevinegar 1 spoon

Sugar 1 spoon

Water 1 spoon

Lightsoysauce 1 teaspoon

Garlic alittle

Cooking Instructions

Remove the scales and wash the fish, cut vertically with a knife until the fish bone, and then lay the knife flat and cut horizontally, do not cut off
When the tail is lifted, the flesh can droop down
Put the cut fish in a bowl, add salt, cooking wine, green onions, ginger and marinate for 30 minutes
The marinated fish is coated with a layer of starch from the inside out
Put the fish on the side, add starch, flour and water to the pot to make a thick paste
Place the fish inside and spread the batter evenly
Heat the oil in the pan, and when it is hot, pour the hot oil over the fish to fix the shape
Put the fish in the pot with the body bent and the tail higher
Fry and serve
Leave a little oil in the pot and start making sweet and sour sauce First put in the minced garlic, stir-fry until fragrant, then remove it, then pour in the mixed sweet and sour sauce, after the juice boils, thicken it with a little water starch, and the sweet and sour sauce is more viscous
Pour evenly over the fish
Finished product drawing