Dongbei Sweet and Sour Carp
About This Recipe
Northeastern sweet and sour carp is a classic traditional dish in Northeast China and a representative work of Northeast cuisine. The gooseberry fish soup has a large portion and rich flavor. It is good at stewing, boiling, stir-frying and deep-frying. It makes good use of sauerkraut and vermicelli. Tanggu Liyu is popular among local families and restaurants.
Ingredients List
- carp 1
- 5 slices of ginger
- Appropriate amount of cooking oil
- Appropriate amount of salt
- 1 tablespoon soy sauce
- Onions, ginger and garlic in moderation
- 1 spoon cooking wine
Cooking Steps
- 1. Wash the fish, make a few cuts on both sides of the fish body, marinate with cookin
our an appropriate amount of cooking oil into the pot and heat it to 70% heat. - 3. Fry the fish until both sides are slightly brown, then push it to the edge of the pot
- 4. Add ginger, green onion, ginger and garlic and continue to stir-fry until raw
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve.
- 6. Remove from the pot and plate
Cultural Tips
Northeastern cuisine is one of the classic representatives of Northeastern cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- carp 1
- 5 slices of ginger
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Onion, ginger and garlic appropriate amount
- Cooking wine 1 spoon
Instructions
- 1. Clean the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes