Sweet and Sour Carp Shandong Style

About Sweet and Sour Carp Shandong Style - Shandong Cuisine

Sweet and sour carp is a classic traditional dish in Shandong and a representative work of Shandong cuisine. It has a fresh and thick taste, and is good at making thick bean paste soup. It is good at stir-frying, stir-frying, stewing and simmering. Tángcù Lǐyú is widely popular in local families and restaurants.

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. 1. Clean 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 over high heat until it is 70% hot.
3. 3. Pan-fry the fish until both sides are slightly brown, then push it to the edge of the pan
4. 4. Add ginger, 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 evenly.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

Shandong cuisine is one of the eight major cuisines in China and the core of northern cuisine. Shandong cuisine pays attention to the use of heat and thick soup, and is famous for its fresh taste. Tangli braised fish 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 at festivals and family gatherings and is the epitome of Shandong cuisine’s food culture.