Dongping Sweet and Sour Carp

Dongping Sweet and Sour Carp

　　Sweet and sour carp is a famous dish from Dongping County, with a history of over two hundred years. The carp is one of the main wild fish species in Dongping Lake. The lake has excellent water quality and is rich in aquatic plants, providing ideal conditions for the breeding and growth of the carp. The lake carp grow quickly, have tender and fatty meat, and a delicious flavor. It is a top choice for locals during festivals or when entertaining guests, and also one of Dongping’s signature dishes.

　　Preparation: Select a live carp weighing about 1 kilogram, slaughter and clean it. Make flower cuts every 2.5 cm—first straight cuts (1.5 cm deep), then diagonal cuts (2 cm deep). Lift the fish tail to open the cuts, sprinkle 2 grams of fine salt into the incisions and marinate briefly. Then evenly coat the fish’s surface and the cuts with a layer of wet starch. Place a wok over high heat, pour in 500 grams of peanut oil (using 50 grams), and heat until hot. Slide the fish into the wok and deep-fry until golden brown and crispy on the outside. Remove and place on a serving plate. Leave 100 grams of oil in the wok, heat over high heat, add minced scallions, ginger, and garlic, and stir-fry until fragrant. Add 1 gram of fine salt, vinegar, soy sauce, clear broth, and sugar. Bring to a boil, thicken with wet starch, and pour the sauce over the fish. Serve immediately.

　　Flavor profile: The finished dish features the fish tail slightly curled up, presenting an amber color. The exterior is crispy while the interior remains tender, with a sweet and sour taste that is slightly salty and savory.