The main ingredients for making sweet and sour fish are grass carp, green pepper, onion, rice wine, onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn) and vegetable oil.

First, remove the phosphorus from the fish, clean the fins, gills and internal organs, cut a knife to the bone every 2 cm on both sides of the fish, and then cut 1.5 cm along the bone to turn the fish up. Take it out and put it on a plate. Then put the oil in the pot and heat it to 70% to 80%, then put the fish with starch in the pot and fry it thoroughly with low fire, then take it out on the kitchen plate, then leave the bottom oil in the pot and heat it, add the onion and Jiang Mo to fry until fragrant, take it out, add soy sauce, white sugar, salt, cooking wine, vinegar and ginger juice, boil it, pour the starch on it to make sweet and sour juice, and pour it on the fried fish.

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.