Sweet and sour yellow river carp is a traditional dish in Jinan, Shandong. Jinan faces the Yellow River to the north, so the carp used in cooking is the Yellow River carp. This fish grows in the deep waters of the Yellow River. It has golden head and tail, bright scales and tender meat. It is a good product for banquets. “Jinan Fuzhi” has long recorded “the carp of the Yellow River, the crab of Nanyang, and the recipe”. It is said: “Sweet and Sour Yellow River Carp” first started in Luokou Town, the important town of the Yellow River. The chef here likes to use live carp to make this dish, and he is somewhat famous in nearby places, and later spread to Jinan. When making the fish, the chef first cuts the fish with a knife pattern, wraps it in gorgon paste, fry it, and raises its head and tails. Then it uses the famous Luokou vinegar to make sweet and sour sauce and pour it on the fish. This dish is fragrant, crisp on the outside and tender on the inside, with a little sourness. It soon became a delicacy in famous restaurants.

origin
The sweet and sour yellow river carp is the most famous one made in Jinan Huiquan Tower. The chef of the restaurant raises the Yellow River carp in the pool, allows customers to select it on the spot, and kill them alive to prepare dishes for the table, so it is very popular among diners and is well-known.

Dishes Features
Dark red in color, crisp on the outside, tender on the inside, tangy, sweet and sour.

Practice
Food ingredients
Yellow carp, vinegar, sugar, soy sauce, refined salt, clear soup, ginger, chopped green onion, garlic, wet starch, peanut oil.

Production method one
Remove the scales, gills, and internal organs of the fish. First, cut the knife lines straight on the fish body, then lift the knife to open the fish body, and sprinkle salt into the fish body for a while to marinate, and evenly spread the knife edge and the whole body of the fish Coat the ground with a layer of wet starch paste; pour oil in the wok and heat the fish to 70% hot. Put the tail of the fish into the oil pan, and the knife should be opened immediately. At this time, the fish needs to be supported with a spatula to avoid sticking. Fry the pan for about two minutes. Use a spatula to push the fish to the side of the pan so that the fish body is in a bow shape. Fry the fish with the back side down for two minutes, then turn it over and fry the fish belly down for two minutes, then lay the fish body flat. Use a spatula to press the head into the oil and fry for 2 minutes. The above is a total of 8 minutes. When the fish body is golden brown, take it out and put it in the pan. Leave a little oil in the wok. When it is 60% hot, add the green onions. , Ginger, minced garlic, vinegar, soy sauce, sugar, and the clear broth is thickened with wet starch, drizzled with a little cooked oil, and quickly cooked on the fish. Serve.

Production method two
〔raw material〕
700 grams of yellow carp, 10 grams of soy sauce, 3 grams of refined salt, 200 grams of sugar, 2 grams of green onions, 300 grams of clear soup, 3 grams of garlic, 100 grams of wet starch, 2 grams of ginger, 1000 grams of peanut oil, 120 grams of rice vinegar, Shao wine 10 grams


〔Cooking Method〕

  1. Remove the scales of the carp, take out the internal organs, dig out the two gills and rinse with water. Straighten the carp (1.5 cm deep) on both sides of the fish body at intervals of 2.5 cm, and then diagonally cut (2 cm deep) into a turning knife, (straight) When the knife is cut to the fish bone, push forward and cut, make a knife at the root, so that the fish can be turned up), then lift the tail of the fish to open the knife, and sprinkle 1.5 grams of Shao wine and refined salt into the knife for a little marinade.
  2. Take a bowl and mix it with clear soup, soy sauce, cooking wine, vinegar, sugar, salt, and wet lake to make glutinous juice.
  3. Sprinkle a layer of wet starch evenly on the knife edge of the fish. Place the fish tails in a 70% hot oil pan and fry them until the skin is strong, then lower the heat to soak for 3 minutes. Then fry the fish on a high fire until all the fish is golden brown, take them out and place them on a plate, and then lay a clean cloth with your hands to pinch the fish loose.
    Sweet and Sour Yellow River Carp
    Sweet and sour yellow river carp (5 photos)
  4. Pour oil into the pot, add green onion, ginger, garlic after heating, fry the flavor and pour in the mixed gorgon sauce, fry it over a strong fire, and then use the boiling oil of the fried fish to add the juice when it is bubbling Inside. Stir-fry it and pour it on the fish quickly. Serve.

〔Key Process〕

  1. The knife edges on both sides of the fish body should be symmetrical, and the depth and size of each piece should be basically the same.
  2. In order to achieve the purpose of outer coke and inner tenderness, it is necessary to adopt a method of heating the oil first-then warming the oil with a slight fire-and finally bursting with a big fire.
  3. To fry the sweet and sour sauce into a live juice, it must be poured into boiling oil after the gorgon sauce is cooked to make it squeaky.
  4. To master the ratio of sugar, vinegar, and salt, generally use 200 grams of sugar, 120 grams of vinegar, and 3 grams of salt, mixed with sweet and sour juice.

〔Flavour characteristics〕

  1. Carp is the earliest and most widely distributed freshwater fish in my country. It is named carp because of the cross texture of the scales. There is a saying in “The Book of Songs” that “If you can eat its fish, you must river carp”. Shandong is located in the lower reaches of the Yellow River. It is rich in Yellow River carp. The Yellow River carp is a very beautiful fish. The whiskers, the spine is wide and fleshy, vivid and lovely. It can be said that carp is an auspicious fish and a delicious fish.
  2. Sweet and sour yellow river carp is a famous dish of Jinan Jiangquanlou Restaurant. Jiangquan Tower is a century-old store in Jinan. The store has strict requirements on cooking technology, selects fine materials, mainly fresh and live, and specializes in cooking fish. The sweet and sour yellow river carp in Jiangquan Tower has been well-known in Quancheng.
  3. The sweet and sour yellow river carp is amber in color, bright and eye-catching, bright and bright in juice, tender on the outside and tender on the inside, tangy, tangy, sweet and sour, mellow but not greasy, and has a unique flavor