1. Wash carp. Split from the lower lip, break the gill cover, cross the two sides of the fish body up and down to form thin leaves, each end is connected with the fish body, and then cut into filaments with scissors.
2, onion, ginger, garlic cut into rice grains, magnolia slices, ham slices cut into 7 cm long silk.
3. Heat the wok, add peanut oil and heat it to 40%. Spread the prepared egg paste evenly on the fish, put it in the oil pan, fry and shake it to make the filaments spread out. When it turns golden, take it out and put the fish belly down on the plate.
4. Leave some oil in the pot. Add wine, vinegar, white sugar and soy sauce to chopped green onion, Jiang Mo, minced garlic, magnolia slices and shredded ham, thicken wet starch until it becomes thick, pour a little hot oil, and pour it on the fish.
Processing and decorating with carp, and frying. Golden color, fluffy as a lion's fish, sweet and sour.