|Two thirds of a small bowl.|
Heng Shun Balsamic Vinegar
How to make sweet and sour carp
Clean up one carp, scrape off as much mucus as possible from the surface of the fish, and remove the black film from the abdomen. River fish mucus and black membranes have an earthy smell. Make a cut on each side of the fish at the head and tail.
In the cut under the head, there is a white line inside the flesh of the fish, be sure to pull it out, most of the fishy smell of river fish comes from this line. It’s very easy to work with a bit of slow tug. Do the same on the reverse side, with two white lines.
Slant the blade to the bone. Slice the fish seven times on both sides.
Massage the onion, ginger and wine into the fish and marinate for 10 minutes to further remove the fishy flavor.
Mix two thirds of a bowl of cornstarch with water to make a yoghurt-like paste.
Hang the starch paste all over the fish, and rub some into the belly of the fish.
Heat the oil in a wok, deep fry the fish in 60% hot oil, pouring oil on the fish with a frying spoon while deep frying.
Deep fry the fish for about 5 minutes. When the fish is golden brown and crispy, remove it to a plate.
Add 1 teaspoon of salt, 3 teaspoons of sugar, 2 teaspoons of tomato paste, 4 teaspoons of balsamic vinegar, 1 teaspoon of starch, a little chicken broth, a little sesame oil, and a bowl of water and mix well.
The pan with a little oil, oil hot, pour in the sauce just transferred, stir fry on low heat, until thickened as shown in the bubbles when it is boiled.
Pour it over the fried fish.
Sprinkle with chopped shallots and garnish.
Don’t talk while eating, the sauce will be gone in less than ten minutes.