Sweet and Sour Live Carp

Sweet and Sour Live Carp

　　Sweet and Sour Live Carp

　　Sweet and Sour Live Carp: Ingredients: one live carp (about 1000g), 15g large shrimp, 15g green peas, 35g pear slices, 7.5g salt, 25g garlic, 30g tomato sauce, 15g white vinegar, 25g starch, 50g sugar, 25g cooking wine, 750g peanut oil (actual oil used: 100g). (Flavor and appearance:

　　When served, the carp's mouth remains open and its gills still move, with its eyes seemingly lively. The flesh is tender, sweet and sour in taste, and diners are always amazed by it.

　　Preparation method:

　　1) Marinate the shrimp in a bowl with seasonings.

　　2) Heat a pan over high heat, pour in peanut oil and heat to 40% hot (around 100°C), then add the shrimp to stir-fry until colored. Remove and drain. Leave the remaining oil in the pan.

　　3) Stir-fry mashed garlic briefly, then add green peas, tomato sauce, white vinegar, salt, sugar, and cooking wine. Bring to a boil, thicken the sauce, then add the pear slices.

　　4) Scale the live carp, gut it, and wipe it clean with a towel. Score both sides of the fish with plum blossom cuts, coat with dry starch, then tightly tie the fish head with a damp towel. Hold the fish head and immerse the body in oil heated to 70% (around 175°C) for 1 minute. Remove and place on a plate. Remove the towel, pour on the sweet and sour sauce, sprinkle with cooked shrimp, and serve.