Sweet and sour live carp

Sweet and sour live carp Sweet and sour live carp: raw materials: one live carp (weighing about 1000g), big shrimp, 15g, green beans, 35g of pear slices, 7.5g of refined salt, 25g of garlic, 30g of tomato sauce, 15g of white vinegar, 25g of starch, 50g of white sugar, 25g of Shaoxing wine and 750g of peanut oil. (Color, smell: When this dish is served, you can still see the carp's mouth open and gills moving, and the eyes are braised. The fish eaten is fresh and tender, sweet and sour, and the eaters are all surprised. Method: 1) Put shrimps in a bowl and add seasoning for sizing; 2) Put the pot on a high fire, scoop in peanut oil and burn it to 40% heat (about 100℃), then add shrimps and oil it, then take it out and drain it; Leave the bottom oil in the original pot and put it on the fire; 3) stir-fry garlic, add green beans, tomato sauce, white vinegar, refined salt, white sugar and Shaoxing wine, thicken after boiling, and then pour pear slices; 4) Scrape the scales of the live carp, disembowel it, take out its internal organs, wipe it clean with a towel, scrape the peony knife on both sides of the fish with a knife, pat dry starch, tie the fish head tightly with a wet towel, then hold the fish head, fry it in an oil pan with 70% heat (about 175℃) for 1 minute, take it out and put it in a plate, remove the towel, burn sweet and sour juice, and sprinkle with cooked shrimps.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)