Chinese-style carp
Description
This recipe won't take much time. What comes to mind first when someone asks you about Chinese cuisine? For me, it's sweet and sour sauce :) Let's use this sauce to prepare crucian carp. In Chinese restaurants, you're usually served crucian carp fillet cut in a special way. I suggest making it a bit simpler—let's cook Chinese-style crucian carp using this easy recipe. 1. Clean the crucian carp, removing scales, innards, and gills. Rinse thoroughly and pat dry. Make diagonal cuts on both sides of the fish with a sharp knife. Place the fish in a bowl, sprinkle with salt, and drizzle with wine. 2. While the fish rests, prepare the onion, garlic, and ginger. Peel them, chop the onion into small cubes, slice the garlic thinly, and grate the ginger. 3. Heat vegetable oil in a frying pan or wok. Coat the fish with starch and fry on both sides until fully cooked. Transfer the fish onto a paper towel to absorb excess oil. 4. Wash the pan, dry it thoroughly, and reheat. Add a couple of tablespoons of oil, then sauté the onion. After a while, add the garlic and ginger. 5. After a minute, add ketchup to the vegetables, then pour in the wine, soy sauce, sugar, and vinegar. Mix well and bring to a boil. 6. Dissolve the remaining starch in water and slowly pour it into the sauce, stirring constantly. Once the sauce begins to thicken, remove the pan from heat. Place the fish into the sauce and let it sit for about 5 minutes. And our fish is ready! I've shared the recipe with you. Serve hot.