Tangku carp

Practice of Tangku carp

Raw materials for making Tangku carp:

750 grams of carp.

Ingredients for making sugar cool carp:

Peanut oil, refined salt, soy sauce, cooking wine, sugar, vinegar, starch, pepper, soup, onion, ginger, garlic.

Steps for making Tangku carp:

(1) Kill the fish, wash it and cut it into pieces. Put it in a basin and marinate it with refined salt and cooking wine for about 30 minutes. Then hang a layer of paste on the fish with thick starch. Deep fry the fish in an oil pan until it is scorched outside and tender inside. Take out the oil.

(2) Leave a proper amount of oil in the original pot, add onion, ginger and garlic, stir fry green beans, clove and radish, add soy sauce, sugar, vinegar, cooking wine, refined salt, soup and starch to make sugar sauce, then add fish and stir fry slightly.

Main points: when cooking fish, put the water properly, the time is generally about 10 minutes, and the size of the knife edge should be consistent.

Characteristics of Tangku carp:

The color is red and bright, the taste is sweet and sour, slightly salty, scorched outside and tender inside.

Longitude: 104.06573486

Latitude: 30.65946198