Yellow river carp1000g. Ginger 10g, onion 15g, minced garlic 10g, refined salt 5g, soy sauce 10g, sugar 40g, vinegar 40g, clear soup 150g, wet starch 60g, peanut oil 100g.

Features: the fish's tail and wings are upturned, the color is like amber, the outer coke is tender inside, and it has a unique crisp, sour, sweet and salty flavor.

Operation:

1. Scaled carp, eviscerated, eviscerated, both cheeks washed, cut straight every 25 cm (1.5 cm deep) and then inclined (2.5 cm deep) to form knife flowers.

2. Then lift the fish tail to open the knife edge, sprinkle salt into the knife edge to marinate it slightly, and then evenly spread wet starch on the whole body and knife edge of the fish.

3. Put peanut oil in the pot. When the fire is medium to 70% hot (about 175℃), put the fish tail into the pot and cut the hole.

4. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will be ready. Then fry the fish back down for 2 minutes, then put the fish flat, press the fish head into the pot with a spatula for 2 minutes, and when all the fish are fried golden brown, take it out and put it on a plate.

5. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup and white sugar, stir well with wet starch, cook vinegar to make sweet and sour juice, and pour it on the fish quickly.