Prepare ingredients: carp, pepper, salt, flour, starch, eggs, tomato sauce, sugar, white vinegar and garlic.

Step 1: Clean the carp, put flower knives on both sides, put the fish into the pot, add salt and pepper, evenly spread it on the fish and marinate for five minutes.

Step 2: Beat two egg whites into the pot, add two spoonfuls of starch and two spoonfuls of flour, and stir into a paste without dough, then add one spoonful of vegetable oil and stir evenly again.

Step 3: put the pickled fish in the batter, and hang the batter evenly on your body and the inside of the flower knife.

Step 4: Pour the vegetable oil into the pot and heat the oil to 50% heat. First fry the fish head with the fish tail for a while, then slowly put the fish body into the oil pan, keep the heat moderate, and constantly pour the exposed fish body with hot oil.

Step 5: Stab the fish with chopsticks after setting. If you can pierce it easily, it means that the fish is cooked. When the oil temperature rises, fry the fish until golden brown. The whole process of frying fish takes about 6 minutes. Take out the fish and put it on the plate.

Step 6: Leave the oil in the pot, stir-fry the minced garlic, add 30g of tomato sauce and stir, pour in 30g of white sugar, 1 g of salt, add two spoons of clear water, add white vinegar15g and stir with a spoon. Finally, remove a little starch, stir with a spoon and pour it on the fish after the soup becomes sticky and frothy.

A delicious sweet and sour fish is ready!