Chinese
Chinese - Shandong Lu Cuisine
Sweet and Sour Carp
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 carp, about 1kg, scaled and gutted
- • 2 tbsp Shaoxing wine
- • 1 tsp salt
- • 100g cornflour, for dusting
- • 500ml oil for deep-frying
- • 80g sugar
- • 60ml black vinegar
- • 1 tbsp soy sauce
- • 3 spring onions, shredded
Preparation Steps
1
Phase 1
Slash deep X-cuts across both sides of the carp.
2
Phase 2
Rub with wine and salt, then dust thoroughly with cornflour.
3
Phase 3
Deep-fry the fish until golden, crisp, and standing; drain.
4
Phase 4
Simmer sugar, vinegar, soy sauce, and 100ml water to a syrup.
5
Phase 5
Pour the bubbling sauce over the fish.
6
Phase 6
Top with shredded spring onions and serve at once.