Fried on both sides. When the oil temperature rises a little, put the fried fish in before frying. This step can make the skin more brittle and squeeze out excess oil. Don't fry for too long. The juice will not be thin or thick after 30 seconds. If it is thin, it will hang; if it is thick, it will be poured unevenly. It is also required to hang the paste before it can be finalized; Finally, the temperature and technique of frying fish are required, which is the key to this dish, so explain it step by step. Leave the bottom oil in the pot, and add tomato sauce, sugar, white vinegar and proper amount of salt. Add a small amount of water. The fire thickened it. Pour in bright oil. Pour the cooked sweet and sour juice evenly on the fried fish.

Pour half a pot of refined oil into the pot. When the oil is heated to 50%, sprinkle starch on the fish, slowly put it into the pot, add the fish head and fry it slowly over low heat. After about 10 minutes, the meat turns golden yellow. Put the fish body and head on the plate, pour the oil and wash the pot. Sweet and sour fish is a simple dish in the menu. The taste of sweet and sour fish belongs to sweet and sour taste, and the practice belongs to cooking. But how to make sweet and sour fish best depends mainly on your own taste habits to adjust the details. Nutritional value: Carp meat is tender, delicious and nutritious, which is of great benefit to human body. Carp can be used as medicine to treat liver cirrhosis, ascites, edema, chronic nephritis, cough and asthma, epistaxis, nausea and vomiting, otitis media and so on.

Scales, gills and viscera of carp were removed and washed. Every 2.5 cm, cut the fish body straight and obliquely (about 1.5 cm deep), then cut the fish body with a knife, withdraw the refined salt to the fish body for a little pickling, and evenly coat a layer of wet starch paste on the knife edge and the fish body. The fish used in this dish is carp, which is fat and elastic and very suitable for making sweet and sour fish. Fried fish tastes crisp, and with a sweet and sour taste, it is really a rare home-cooked dish. Dephosphorize the fish, wash the fins, gills and internal organs, cut a knife to the bone every 2 cm on both sides of the fish, and then turn the fish up along the bone cut 1.5 cm. Dice the golden cake and diced green plum with boiling water.