糖醋鯉魚 Sweet and sour carp

[Ho Kwok Leung]

糖醋鲤鱼是以鲤鱼为主料制作的药膳。

糖醋鲤鱼”是山东济南的传统名菜。济南北临黄河，黄河鲤鱼不仅肥嫩鲜美，而且金鳞赤尾，形态可爱，是宴会上的佳肴。《济南府志》上早有“黄河之鲤，南阳之蟹，且入食谱”的记载。

油焖大虾和葱烧海参、九转大肠、糖醋黄河大鲤鱼并称鲁菜四大名菜。

Sweet and Sour Carp is a medicinal food made with carp as the main ingredient.

"Sweet and Sour Carp" is a traditional famous dish in Jinan, Shandong. Jinan is located in the north of the Yellow River. The carp from the Yellow River is not only plump and delicious, but also has golden scales and red tails, and is cute in appearance. It is a delicacy at banquets. "The carp from the Yellow River and the crab from Nanyang are included in the recipe" was recorded in the "Jinan Prefecture Chronicle".

Oil-braised prawns, scallion-fried sea cucumbers, nine-turn large intestines, and sweet and sour Yellow River carp are known as the four famous dishes of Shandong cuisine.

難度級別
鑊尾學徒到三鑊
需要掌握油溫，勾獻技巧
一般學徒要掌握油溫的技巧大概要半年左右
勾芡技巧由三年至五年不等

Difficulty level
From the last wok apprentice to the third wok apprentice
Need to master the oil temperature and thickening skills
Generally, it takes about half a year for an apprentice to master the oil temperature skills
Thickening skills range from three to five years


食材 Ingredients
鯉魚 Carp

調料 Seasoning
自家製糖醋汁 （請參考我之前發佈的糖醋汁製作文章和視頻）
濕馬鈴薯澱粉

Homemade sweet and sour sauce
(please refer to my previous sweet and sour sauce making articles and videos)
wet potato starch


醃製調料 Marinade seasoning
薑 Ginger
蔥 Scallion
鹽 Salt
料酒 Cooking wine

點綴 （可選擇）
青紅椒粒
蔥花

(可選擇): 可按個人喜好選擇

Decoration (optional)
Green and red pepper dices
chopped green onion

(Optional): Can be selected according to personal preference

勾芡
糖醋汁剛好可以掛在魚上
thicken
The sweet and sour sauce is just right to hang on the fish

烹飪方法
1.
魚清洗乾後，在魚身鎅幾刀，用醃製調料醃製，醃製約半小時左右，拍上馬鈴薯澱粉
2.
高油溫炸熟，撈起，用鑊鏟和漏勺扭成魚的尾部翹起
3.
鑊中放入糖醋汁，用濕馬鈴薯澱粉勾芡

cooking method
1.
After the fish is cleaned and dried, make a few cuts on the fish body and marinate it with pickling seasonings. Marinate it for about half an hour and pat it with potato starch.
2.
Fry in high oil until cooked, remove and twist with a spatula and slotted spoon until the tail of the fish is raised.
3.
Put the sweet and sour sauce into the wok and thicken it with wet potato starch

個人評語
鯉魚大多骨刺，個人不太喜歡多骨刺的魚，建議改做鯿魚骨刺比較少；或者鯇魚又叫草魚
春鳊，秋鲤，夏三黎。广东人的一句老话。夏三黎是指三泥鱼
一般香港和深圳地區能夠購買的鯉魚多是淡水養殖，我買的是湖南產地
要做正宗的糖醋鯉魚要買黃河大鯉魚，主要在黃河流域一帶。
香港或者深圳比較難買到。
不過鯉魚的腥味太重，去異除腥要做得好。

Personal comments
Most carps have bones. I don't like fish with many bones. I suggest you choose bream instead, which has fewer bones. Or bream is also called grass carp.
Spring bream, autumn carp, summer sanli. An old saying of Cantonese people. Summer sanli refers to three mud fish.
Generally, most carps available in Hong Kong and Shenzhen are farmed in freshwater. The ones I bought are from Hunan.
To make authentic sweet and sour carp, you need to buy large carp from the Yellow River, which is mainly found in the Yellow River basin.
It is more difficult to buy in Hong Kong or Shenzhen.
However, the fishy smell of carp is too strong, so it needs to be removed well.

厨房秘闻
另外因为做炸鱼，我突然记得一些川菜餐厅会用炸完鱼的那些油来爆香辣椒，都是为了减省成本。
例如做烤鱼，好多烤鱼都不是烤的，都是用油炸，因为减省成本，用的多数都是急冻鱼，雪藏鱼，有的添加防腐剂以及其他化学剂的预制鱼。如果不经过油炸的话好难去掉鱼的化学剂味道。所以必须要经过油炸。经油炸过的鱼你好难食出是新鲜还是预制的化学鱼。加上辣味重，盖掉了所有不好的味道。除非你的味觉异于常人。
水煮鱼，水煮牛肉，烤鱼，最后的爆香辣椒的油多数都是黑油。一样都是为了减省成本。所以我一般都不会出去食川菜。
酸菜鱼冇办法因为酸菜鱼的颜色比较浅色一定要用新油，如果他用黑油你一定会看得出来。所以酸菜鱼比较安全少少。但酸菜鱼的鱼片多数都是预制的鱼片。多数都有添加化学剂，除非他是连锁的餐厅，有自己的中央工场自己加工，又或者你看到他是現場劏魚。一般小型的川菜馆多数都是预制的鱼片，那些预制鱼片你都可以在超级市场裏面买到。

Kitchen Secrets
In addition, because of making fried fish, I suddenly remembered that some Sichuan restaurants would use the oil after frying fish to stir-fry chili peppers, all to save costs.
For example, when making grilled fish, many grilled fish are not grilled, but fried, because to save costs, most of the fish used are frozen fish, frozen fish, and some pre-made fish with preservatives and other chemicals. If it is not fried, it is difficult to remove the chemical taste of the fish. So it must be fried. It is difficult to tell whether the fried fish is fresh or pre-made chemical fish. In addition, the spicy taste covers all the bad tastes. Unless your taste is different from that of ordinary people.
For boiled fish, boiled beef, grilled fish, the oil used to stir-fry chili peppers at the end is mostly black oil. It is all to save costs. So I usually don’t go out to eat Sichuan cuisine.
There is no way to make pickled fish because the color of pickled fish is lighter, so you must use new oil. If it uses black oil, you will definitely see it. So pickled fish is a little safer. But most of the fish fillets of pickled fish are pre-made fish fillets. Most of them have added chemicals, unless it is a chain restaurant with its own central factory for processing, or you see that they butcher the fish on the spot. Generally, small Sichuan restaurants mostly use pre-made fish fillets, which you can buy in supermarkets.