Introduction: Making sour carp is a disaster if the fish slices are added directly! Teach you the correct method, the fish slices will be tender and not break if added directly.

During the long stays at home due to the pandemic, most of the time we ate pork or chicken. We really felt that we had eaten too much and wanted to change our taste. While watching TV, we saw a cooking show where a master chef was cooking delicious sour carp. Seeing this, I knew what I wanted to eat.

The taste of sour and spicy carp is unforgettable after eating once. The fish meat is tender and spicy, and the sour pickles are delicious. It's very famous in the Chongqing area of Sichuan, and has been widely loved throughout the country.

When making sour carp, it's best to use grass carp because grass carp is the most nutritious fish, with a high protein content, tender and smooth fish meat, and very tempting. Besides being rich in protein, grass carp also contains other amino acids, minerals, etc., which can improve the immune system and provide great nourishment. Sour carp must of course have pickles, and pickles are rich in lactic acid and vitamins, which can promote digestion and help absorb iron. When the fish and pickles are combined, the soup is very sour and delicious.

Sour carp is delicious, but many people would rather eat in restaurants than make it at home because making sour carp is a bit complicated, and if you don't have the skills, the fish meat will be tender, and the soup will be fishy. The pickles will also be bitter. Now that everyone is in special times, there are no restaurants open, and we want to eat sour carp. Today, the chef will share a home-style recipe for sour carp, so you can easily make delicious sour carp at home.

Homemade Sour Carp

Ingredients: Grass Carp, Old Pickled Cabbage, Garlic, Chili Peppers, Ginger, Pepper, Dried Chili, Sesame Seeds, Green Onion, Salt, Cooking Wine, Cornstarch, Water

1. When buying grass carp, ask the boss to process the fish for you. Remove the scales at home with a knife, rinse with clean water. Then cut the grass carp into slices. Don't cut the slices too thin, too thin and easy to break. After repeated practice, 1.5cm thickness is the most suitable, not only difficult to break, but also good texture. After cutting, put it in a large bowl and sprinkle with salt, then stir with a fork and marinate for 10 minutes, then drain the marinated water and pour it into the cornstarch and fish slices to marinate for 10 minutes.

2. Wash the pickles clean and cut them into pieces. Cut ginger, garlic and green onion separately and set them aside.

3. Heat oil in a pot, add ginger, garlic and chili peppers, and sauté over low heat until fragrant.

4. Then add the pickles and stir-fry until the aroma of the pickles comes out, then add boiling water until it covers the pickles and bring to a boil over high heat. Put the fish bones in the pot first, when the soup turns white, you can carefully spread the fish slices into the pot because the fish slices are very tender, so you must put them in quickly, otherwise the fish slices will be cooked old.

5. Put the cooked fish meat in another pot, add green onion, dried chili and sesame seeds and sprinkle on the surface.

6. Sauté chili flakes and garlic slices in oil until fragrant, then pour directly onto the fish slices, at this time the aroma of the fish will come out.

Delicious and Sour and Spicy Carp is finally completed, a piece of sour pickle and a piece of fish meat, really delicious! The soup is fragrant and sour, absolutely drooling!

Tips Summary:

1. Grass carp must remove the black film in its belly, otherwise it will be very fishy.

2. Don't cut fish slices too thin, otherwise they'll easily break. I recommend a thickness of 1.5cm, which not only avoids breaking, but also improves the texture.

3. When marinating fish slices, if you don't mind the soup being cloudy, use cornstarch to marinate the fish slices. If you want the soup to be clear, use egg white to marinate the fish slices.

4. When making pickles, use old pickled cabbage, otherwise the taste will not be enough.

5. You must sauté the aroma of the pickles before adding boiling water, otherwise the soup will not be sour and fragrant.

6. If you don't want to spend too much effort, just like me, you can put the fish bones and heads in the pot first, and cook them in the soup. This will make the soup white and more fragrant. If you don't want to spend too much effort, you can just put it in the pot directly, and it will still taste good.

If you think my sour carp recipe is good, and you're afraid of forgetting these tips, please collect it or tell your family!