The carp is a freshwater fish similar to carp in many ways. Yes, she belongs to the carp family and even to the carp group. In Chinese cuisine, both of these fish have been used for many centuries, moreover, the carp, and then its "domesticated" descendant, the mirror carp, were among the first to be eaten.
It is necessary
-
- Chinese style carp
- 1 large carp;
- 3 cloves of garlic;
- 1 chili pepper;
- feathers of green onions;
- small ginger root;
- 4 tablespoons of soy sauce
- 1 tablespoon of Chinese cook wine
- 6 tablespoons brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons of wheat flour;
- salt;
- 5 tablespoons of vinegar;
- 1 shallot onion;
- pepper;
- vegetable oil;
- wok.
Instructions
Step 1
Chinese style carp
Clean and mill the carp. You can cut the fillet into portions or into very small pieces, for one bite. Combine the marinade from cookery wine, 2 tablespoons of soy sauce, 1 teaspoon of sugar, halved and grated ginger root, green onion feathers, pre-cut lengthwise and then finely chopped across the feathers. You can marinate pieces of fish in a bowl or bowl, but it is more convenient and faster to do this in an ordinary plastic bag, only it is better to take a thicker bag, or put one thin bag in another one of the same. Mix fish and marinade well and leave for 10-15 minutes.
Step 2
Pour flour and starch into a deep bowl, mix them. Heat the vegetable oil in a wok. Dip each piece of fish in a mixture of flour and starch, and then immerse it in hot oil for a few minutes (depending on size). Make sure that flour and starch do not accumulate in the deep fat and do not start to burn. Place the finished fish pieces in a dish covered with a paper towel to remove excess fat. Cover with foil to keep it warm.
Step 3
Prepare the sauce. Chop the shallots and garlic, cut a few thin slices from the ginger root. Peel the chili pepper and cut into thin rings. Heat 2 tablespoons of vegetable oil in a wok and sauté the vegetables quickly. Add vinegar, leftover sugar and soy sauce, 1/4 teaspoon salt, black pepper, and 1 tablespoon cornstarch. Mix well and pour in a thin stream, stirring constantly ½ cup of warm boiled water. Heat the sauce, stirring occasionally, until thickened. Put pieces of fish in it and, if necessary, warm up. Serve sprinkled with toasted sesame seeds. This carp can be garnished with rice, vegetables fried in a wok, or served without garnish.
