Recipe: Sweet and sour carp

Home Cooking Recipe: Sweet and sour carp


Very popular with the eater, famous in the local area, and later spread to Jinan. It is more perfect in the production method. It is first cooked in a frying pan, and then made into sweet and sour sauce with the famous Luokou old vinegar and sugar. It is poured on the fish, the smell is tangy, and the outside is crisp and tender, so it becomes a Famous dishes, among which the “sweet and sour squid” made by the Huiquan Building in the old Jinan is the most famous.



  1. After the squid is cleaned up, drain the water and cut a knife 2.5 cm on both sides of the fish (first cut 1 cm deep, then cut 2 cm deep), marinate with pepper, soy sauce and a little salt.

  2. Add soy sauce, sugar, vinegar, cooking wine, water and a spoonful of tomato sauce into sweet and sour sauce for use.

  3. Starch, flour, paste, evenly spread on marinated fish

  4. When the oil is burnt to 70% heat, lift the fish tail, first fry the fish head into the oil, then pour the oil on the fish. When the batter is solidified, slowly put the fish into the oil pan.

  5. When the fish is fried to golden brown, remove the oil and put it into the dish for use.

  6. Leave a little oil in the wok, add chopped green onion, ginger, and minced garlic, then pour in the prepared juice, add a little wet starch and add the pot to the fish.


1. When you fish, you need to master the temperature of the oil. If it is cold, it will not color. If it is too hot, it will not be cooked. The fishtail cannot be lifted. 2. Delicious sweet and sour sauce: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar, 5 tablespoons water, and adjust to this ratio to ensure success! . The ratio of the above seasonings is the amount of 250 grams of ingredients. If the amount of ingredients is large, the amount of seasoning needs to be increased.

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