SOUR SPICY CARP

SOUR SPICY CARP

The distinctive flavor of carp and everyone is fond of fish. Many preparations of carp but generally people make this recipe. Let's try

Materials Needed:

• 1 tail (500 grams) carp, difillet and cut to length 
• 1 teaspoon lemon juice 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper 
• oil for frying 
• Coating (stirring score): 
• 50 grams of wheat flour 
• 25 grams of cornstarch 
• 1/2 teaspoon chicken bouillon powder 
• 1/4 teaspoon pepper 
• Sauce Ingredients: 
• 1/2 onion, sliced ​​long 
• 2 cloves garlic, coarsely chopped 
• 2 dried chilies, finely chopped 
• 2 tablespoons of tomato sauce 
• 4 tablespoons chili sauce 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/4 teaspoon granulated sugar 
• 100 grams of pineapple, cut into pieces 
• 1 leek, sliced ​​oblique 
• 200 ml of water 
• 1/2 tablespoon of corn starch and 1/2 tablespoons of water, dissolved 
• 1/8 teaspoon of vinegar 
• oil for sauteing 

Making way:

1. Marinate the fish with lemon juice, salt, and pepper. Let stand 15 minutes. 
2. Roll fish over with a coating material pulled up. 
3. Fried in oil that has been heated over medium heat until cooked and dry. 
4. Sauce: saute onion, garlic and dried chilli until fragrant. 
5. Add tomato sauce, chili sauce, salt, pepper, and sugar. Stir well. 
6. Enter pineapple and scallions. Thicken with corn starch solution. Cook until thick. Add vinegar. Stir well. 
7. Serve the fish with the sauce.