Where is the sweet and sour carp dish from?

Thread Content

This post was last edited by Master the art of giving and letting go on 2015-7-14 21:06. Sweet and sour carp is a very common and delicious dish in our daily lives; many people enjoy it. It has a sweet and sour taste that makes it great to eat with rice, and it is also highly nutritious. But do you only know where the sweet and sour carp dish comes from? Come and find out with the editor! “\"Sweet and Sour Carp\" is a traditional famous dish from Jinan, Shandong. Jinan is bordered by the Yellow River to the north. The carp from this river are not only plump, tender, and delicious, but also have golden scales and red tails, giving them an attractive appearance; they make excellent dishes for banquets. The “Annals of Jinan Prefecture” already contains records stating that “the carp from the Yellow River and the crabs from Nanyang are included in recipes.” It is said that \"Sweet and Sour Carp 7\" first originated in Luokou Town, an important town along the Yellow River. Originally, the restaurants here prepared this dish using live carp, and it was very popular among diners; it became somewhat famous in the area. Later, it spread to Jinan. The preparation method is even more refined: the fish is first fried in oil, after which a sweet and sour sauce made from the famous Luokou aged vinegar along with sugar is poured over it. The resulting flavor is delightful – crispy on the outside and tender on the inside with a sour taste. It soon became a famous dish, among which the \"Sweet and Sour Carp\" prepared at Jinan Huiquanlou is the most renowned. They keep live Yellow River carp in pools in the courtyard, allowing customers to choose them on the spot; the fish are then caught and killed immediately to be prepared into dishes, which is very popular among customers and has become the most famous dish at this restaurant. How to cook sweet and sour carp? Ingredients for sweet and sour carp: one fresh carp (about 1.5 pounds) ； Ingredients for sweet and sour carp: 2 tablespoons of white sugar, 4 tablespoons of vinegar, 4 tablespoons of soy sauce, 1 tablespoon of ketchup, a piece of ginger the size of a fingernail, 1 garlic clove, 30 grams of green onions, 3 pickled red peppers, 3 tablespoons of cooking wine, 1 tablespoon of starch, half a cup of broth or water, and an appropriate amount of salt. Recipe for sweet and sour carp: 1. Remove the scales from the carp, clean out its gills, cut open its belly, remove its internal organs, and strip out any tendons; then wash it thoroughly and dry it. Make five or six cuts on each side of the fish’s body at equal intervals. Coat the carp’s entire body with cooking wine, salt, and half of the soy sauce, then marinate for about ten minutes ； Chop ginger and garlic into small pieces ； Half of the green onions are chopped, and the other half is sliced thinly ； Soak the red chili peppers, remove the seeds, and then slice them ； Put the soy sauce, sugar, vinegar, and two-thirds of the starch in a bowl containing soup or water to mix together and create a sauce. 2. Heat oil in the pan to 70% heat, then evenly coat the whole carp with the remaining starch. Hold the fish by its tail, first fry the head for a short while, and then slowly lower the body of the fish into the oil. 3. When both sides are golden brown, remove them and place them on a plate to be used later. 4. Add about 50 grams of oil to the pan and heat it to 50% temperature. Reduce the heat to low, then add chopped ginger, scallions, and garlic and stir-fry until fragrant. Add tomato paste and cook for about half a minute, then increase the heat and pour in the sauce to thicken the mixture. 5. Remove the pan from the heat, pour the sauce over the fish in the dish, and sprinkle with chopped green onions and pickled red chili strips to complete the dish. The above is the information regarding the origin of the sweet and sour carp dish; I hope it will be helpful to everyone. Friends who like sweet and sour carp can now make it at home as well.