How to cook Qihu sweet and sour carp

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, let me introduce you to the recipe of Qihu sweet and sour carp.

1. One main ingredient: a wild carp from Yanqi Lake. 2. Auxiliary ingredients: coriander, onion, bell pepper, salt, sugar, vinegar, light soy sauce, dark soy sauce, cooking oil, and starch.

2. Three preparation methods: remove the scales and internal organs of the wild carp, clean it, soak it in clean water for 1-3 minutes, wash it and take it out.

3. Slice the thicker parts of the carp meat and apply a small amount of salt on the surface of the fish. Apply dry starch on the surface of the carp until the color of the fish meat is no longer visible.

4. Put cooking oil in the pot and heat it up. Then hold the tail of the wild carp with one hand and use a spoon with the other hand to pour hot oil on the surface of the carp until both sides are golden brown and serve.

5. Leave a small amount of oil at the bottom of the pot, add wet starch, broth (water), salt, sugar, vinegar, light soy sauce. If the color is light, add a little dark soy sauce, thicken the sauce to cover the whole body of the carp in the plate. Cut the coriander into small pieces about two centimeters long, cut the green onion and bell pepper into shreds, make some garnishes and sprinkle them on the plate.

Qihu sweet and sour carp may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.