Sweet and sour fish
主料鯉魚兩斤
The main two pounds of carp
輔料腌料：鹽少許 腌料：料酒1茶匙 家樂濃湯寶1粒 醬油2茶匙 料酒2茶匙 白糖3茶匙 香醋2茶匙 蒜末適量 香蔥段適量 姜片適量 香菜2根 油適量 清水適量
Marinade for accessories: a little salt marinade: cooking wine 1 teaspoon Knorr soup treasure 1 grain of soy sauce 2 tsp cooking wine 2 teaspoons of sugar 3 teaspoons of vinegar 2 tsp garlic at the end of the right amount amount of onion ginger the amount of coriander 2 the amount of oil water amount
1.準備全部食材
1 prepare all the ingredients
2.將魚收拾幹凈，洗凈後，在魚身斜切幾個切口，不要切斷
2 the fish are cleaned, washed, in the fish with several incisions, don't cut off
3.在魚身上加入鹽、料酒抹勻，靜置20分鐘去腥備用
3 in the fish with salt, cooking wine evenly, set aside for 20 minutes to spare fishy
4.鍋中放油燒至五成熱，將魚下鍋煎至兩面金黃後，撈出備用
4 pot put the oil till 5 into heat, cook the fish fry until both sides are golden yellow, remove and reserve
5.鍋中留少許油，保持油溫，爆香香蔥段、姜片、蒜末炒香後，放入魚
5 in the pot to stay a little oil, keep oil, saute scallion, ginger, garlic and saute until fragrant, add fish
6.加入清水、醬油、料酒、白糖、香醋、家樂濃湯寶，大火煮開
6 add water, cooking wine, soy sauce, sugar, vinegar, Kellogg Bao soup, the fire to boil
7.待濃湯寶融化後，會令湯汁變得層層拉絲，醇厚美味。繼續大火，直至湯汁收幹即可盛出，加香菜點綴即可
7 to be melted to treasure soup, soup becomes layers of drawing, mellow delicious. Continue to fire until the sauce is dry, dish out, add parsley embellishment
糖醋鯉魚的制作註意：
1、鯉魚魚腹兩側各有壹條同細線壹樣的白筋，去掉可以除腥味。
2、鯉魚因為它們本身就具有很好的鮮味，所以制作過程中可以不放味精。
3、鯉魚剖開洗凈，放牛奶中泡壹會兒可除腥提鮮。
4、炸魚時手提魚尾，邊炸邊用熱油淋澆魚身，定型後再全部入油浸炸。
5、做湯的時候註意口味的調和，勾芡的時候濃度要把握好。