cookinero.com

Carp in Chinese is called "shaggy" for its appearance, vaguely reminiscent of tousled hair. The dish looks very original and authentic, and it tastes excellent. The main secret of the dish is to create transverse cuts. Hot oil gets into the cuts, boils small bones and keeps all the juices inside. In the original, carp is served with sweet and sour sauce, but in this recipe it is suggested to serve teriyaki sauce with it, which does not spoil the dish at all.

Step 1

Make crosswise cuts on each fillet without cutting the skin.

Step 2

Now make longitudinal cuts at intervals of 1-1.5 cm. You should get a kind of “fringe” of carp meat.

Step 3

Pour rice wine over the carp, add salt and pepper. Or put it in a bowl and marinate in this marinade for 15 minutes.

Step 4

Pour oil into a saucepan (ladle) and heat it to 170-180°C. Or use a deep fryer.

Step 5

Dip the carp in egg, roll in starch and place in well-heated oil.

Step 6

Fry the carp for 3-4 minutes until golden brown. Place the finished carp on a paper towel to remove excess oil. Serve the fried carp with teriyaki sauce. Garnish the plate with a lemon wedge and chili slices.