Ingredients: 1 carp, 20g of fine longbeard noodles, oil, salt, ginger, 3 spoons of sugar, 2.5 spoons of vinegar, 0.5 spoons of soy sauce, 4 spoons of water, starch.

Steps:

1, prepare carp and longbeard noodles.

2, remove scales and inner hide from the carp and rinse it well, cut a flower knife on the fish, rub salt evenly and marinate for 5 minutes.

3, crushed ginger 3 tablespoons of sugar, 2,5 tablespoons of vinegar, 0,5 tablespoons of soy sauce and 4 tablespoons of water, thickened into sweet and sour sauce.

4, the fish with absorbent paper, absorb the water and pat on the starch.

5, into the 50 percent hot frying pan fried.

6: Drizzle oil on the fish with a spoon while frying.

7: Fry until the fish is cooked through, then re-fry over high heat to make the skin crispy. Drain the oil.

8: Pour the sweet and sour sauce into the pot and boil until the soup thickens.

9, add the fried carp, so that the carp evenly coated with the soup.

10, pour into the plate.

11, and then the dragon beard noodles over the oil.

12, yard on the fish can be.