Material: one carp.

Accessories: 250g sugar, onion, ginger, minced garlic, 0/00g rice vinegar/kloc, 30g pickled cucumber.

Production steps

Crispy carp is similar to sweet and sour carp, but its taste is mainly sweet and slightly sour. When cooking juice for crispy carp, emphasize the following three points:

1, the pan needs to be fried with sugar first.

2. Local pickled cucumber powder must be added as an auxiliary material.

3, need to add 200 grams of sugar, sweet mouth is heavier. In addition, when fried, crispy carp is more cooked than sweet and sour carp, which makes its taste more crisp and meets the "crisp" standard.

Cooking method of crispy crucian carp juice: leave a little base oil in the wok, add 30g white sugar and stir-fry until brown, add onion, ginger and minced garlic, stir-fry quickly and evenly, cook 100g rice vinegar, add 30g pickled cucumber powder, add 200g white sugar and 250g clear water, bring to a low heat, thicken, pour in a spoonful of hot oil, and take out.