Sweet and Sour Carp Shandong Style

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

Cooking Steps

1. 1. Wash the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it to 70% heat.
3. 3. Fry the fish until both sides are slightly brown, then push it to the edge of the pot
4. 4. Add ginger, green onion, ginger and garlic and continue to stir-fry until raw
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve.
6. 6. Remove from the pot and plate

Cultural Tips

Shandong cuisine is one of the eight major cuisines in China and the core of northern cuisine. Shandong cuisine pays attention to the thick soup with strong heat and is famous for its delicious taste. Braised fish with soup and nine-turn large intestine are classic representatives of Shandong cuisine. Sweet and sour carp is a household name in Shandong. It is a must-have dish for festivals and family gatherings, and is the epitome of Shandong cuisine food culture.