Shandong-style sweet and sour carp, Bao style. Simple Ingredients, Centuries of Success

This is the most delicious carp, believe me. Or cook and see. No rare ingredients. The whole secret is in the technology of preparation. This recipe is over several thousand years old - the first recipe has been known since the 12th century BC. And blessed by Confucius himself. Despite the apparent complexity, the recipe is subject to novice cooks. Quite for those who have already dealt with fish. The main secret of delight in taste is in the combination of a crispy crust soaked in sweet and sour sauce. At the same time, the crust does not lose texture from impregnation. Served hot. Such a dish - in the Shandong province of China - is a festive dish, it is often served at the festivities of the Eastern New Year. Chinese carp is very desirable on the menu of schoolchildren and students. Carp in sweet and sour sauce - it's just fantastically delicious!
Grocery list:
Carp on - 1.5-2 kg
Starch and flour 3k1 - 200 g
Vegetable oil - 800 ml
Ketchup - 2 tablespoons
Green onion - 5 stalks
Garlic - 3-4 cloves
Ginger - 2.5 cm
Black ground pepper - a pinch
Rice wine - 2 tablespoons
Soy sauce - 2 tablespoons + 1 tablespoon for sauce
Salt - 1 pinch
Chicken dry broth optional - 1 teaspoon
Starch - 1 tablespoon
Water - 5 tablespoons
Vinegar - 4 tablespoons
Sugar - 3 tablespoons
Calorie sweet and sour carp - 240 kcal / 100 g (Nutrient: Proteins - 15 g, Fats - 13 g, Carbohydrates 15 g)
Cooking time - 1 hour excluding marinating
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Chinese cuisine. Perfected for centuries
• China. Китай. Chiny. C...
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