Sweet and Sour Carp Recipe Ingredients :

Sweet and Sour Carp Recipe
Ingredients :
750 g 6 5 1/3 cup 3 2 slices 1 clove Sauce 3 tablespoons 3 tablespoons 2 tablespoons 2 tablespoons 2 teaspoons 1/2 cup	Carp Wooden Ears, soaked Water chestnuts, peeled Bamboo shoots Spring onions (scallions) Ginger root, peeled Garlic, finely chopped Vinegar Sugar Soy sauce Rice wine or sherry Cornflour Clear stock Salt to taste A little plain flour Oil for deep-frying
Method : Scale and gut the carp and clean thoroughly. Score the fish on both sides diagonally in a crisscross pattern down to the bone. Lift the fish up by the ends so the cuts open up, spread a little salt into them followed by a little flour, then coat the whole fish from head to tail with flour. Cut the Wooden Ears into thin slices together with the bamboo shoots and water chestnuts. Shred the onions and ginger root into the size of matches, and finely chop the garlic. Heat up the oil in a wok until it smokes. Holding the fish by the tail, gently lower it into the hot oil, bending the body so that the cuts open up. Use a spatula beneath the body to prevent it from sticking to the wok. After 2 minutes, turn the fish on its side with its stomach facing up, still holding the tail to make sure the body is kept curved. Cook for 2 more minutes, then turn the fish over so that it's stomach is now facing down. After 2 minutes, cook the fish on its flat side again, tilting the wok so that the head is in the oil. When the fish has been cooked for 8 minutes in all, take it out and place it on a long dish. Pour off the excess oil in the wok. Fry the onions, ginger root and garlic. Add the vinegar followed by the rest of the ingredients, together with the sauce mixture. Stir and bring to the boil. Pour it all over the fish and serve.