Sweet and sour carp is a classic Chinese dish, which is loved by people for its sweet and sour taste, crispy on the outside and tender on the inside. This dish is usually made from fresh carp, fried and drizzled with a special sweet and sour sauce, which is golden in color and delicious and is a common dish for many family dinners and banquets.

Ingredients:

• 1 live carp (about 750g)
• Green onions to taste
• Ginger to taste
• Garlic to taste
• Cooking wine to taste
• A pinch of salt
• Sugar to taste
• White vinegar to taste
• Tomato sauce to taste
• Light soy sauce to taste
• Starch to taste
• Cooking oil to taste

Nutritional value:

Carp is rich in high-quality protein, unsaturated fatty acids, vitamin A, vitamin D, vitamin E, calcium, phosphorus, iron and other minerals, which are very beneficial to human health. The sweet and sour sauce in sweet and sour carp contains vitamin C and B vitamins, which help to boost immunity and metabolism.

Cooking Preparation:

1. Prepare the carp:

   • Carp scales, guts, gills and cleaned.
   • Cut the carp diagonally on each side of the carp to allow it to absorb the flavor.

2. Pickled carp:

   • Put the processed carp into a basin, add cooking wine, salt, green onions, ginger slices, and marinate for 15-20 minutes.

3. Brace:

   • Remove the marinated carp and drain the water.
   • Coat the carp evenly with dry starch, making sure that each part is coated.

4. Deep-fried carp:

   • Pour enough cooking oil into the pan and bring the oil temperature to about 180°C.
   • Put the floured carp in a pan and fry until golden brown on both sides, crispy crust, remove and drain the oil.

5. To make the sweet and sour sauce:

   • Leave a little oil in the pan and stir-fry with minced garlic until fragrant.
   • Add tomato paste, sugar, white vinegar and light soy sauce and simmer slowly over low heat until the sweet and sour sauce thickens.

6. Sauce:

   • Place the fried carp on a plate.
   • Pour the boiled sweet and sour sauce evenly over the carp.

7. Decoration:

   • Sprinkle with chopped green onions or cilantro as a garnish to add color and flavor.

Palate and flavor:

The taste of sweet and sour carp is characterized by crispy on the outside and tender on the inside, with moderate sweetness and sourness. After the fish is fried, the outer layer forms a crispy shell, and the inside keeps the fish tender. The sweet and sour flavor of sweet and sour sauce stimulates the appetite and aids digestion, making this dish a delicacy for all ages.

Suitable for:

Sweet and sour carp is highly nutritious and suitable for most people. However, due to the fact that carp contains certain purines, excessive intake may lead to the occurrence of diseases such as gout, so patients with kidney disease, gout and other diseases should be cautious about consumption.

Eating scene:

Sweet and sour carp is often used in family dinners, banquets and other occasions, especially as a finale dish for festivals or special days. It is not only a delicacy, but also a cultural heritage and symbol, adding a festive atmosphere to the table.