Peking-fried carp

1 serving


clean the fish from scales, gut, rinse. cut the fins and tail with scissors and make shallow oblique incisions (incisions) with an sharply honed knife on each side of the carcass. roll the fish in rice or wheat flour and shake off the excess. in a wok or pan, heat the oil strongly and fry the fish on both sides until a solid golden crust forms. remove the fish and let the oil drain. pour the oil out of the wok or pan, wash and grate dry. finely chop or crush the garlic and rub with 1 tsp salt. in a separate cup mix soy sauce, sugar, corn starch, ground pepper and garlic ground with salt. finely chop the onions. heat 3 tablespoons of vegetable oil in a pan, fry chopped onions in it, level and put fried fish on it. drizzle with vinegar and rice wine, turn to the other side and pour over the soy sauce mixture with sugar, starch, ground pepper and garlic, continuing to warm the fish over a low heat. flip again and leave in the pan for 1-2 minutes. serve on a heated platter