1. Cut the fish into bite-sized pieces. Sift the flour, corn flour and salt into the The Mixing Bowl. Dig a hole in the middle, add eggs, and mix with a small amount of flour with a wooden spoon or hand. Add soy sauce and flour, and stir until the dough is smooth. Add sugar, black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.

2. Mix chicken soup, pineapple syrup, vinegar, sugar, tomato sauce, corn flour, salt and soy sauce in a small pot. ?

3. Boil, stir constantly and simmer for 3-4 minutes. Keep the heat. ?

4. Heat oil in a wok and fry the marinated fish pieces until crisp and golden. Drain with absorbent kitchen paper.

5. Cut pineapple, carrot, onion, white onion and sweet pepper into wedges. ?

6. Heat 2-3 tablespoons. Fry all the vegetables for 3-4 minutes, or until the vegetables are soft but still crisp. ?

7. Put the fried chicken pieces into the vegetables, pour the sauce on them, keep stirring and cook for 1 min. ?

8. Serve in a hot bowl with rice or fried rice.

Matters needing attention in making sweet and sour carp:

1. Carp has a white rib on both sides of its abdomen, just like a thin line. Removing it can remove the fishy smell.

Because carp has a good flavor, monosodium glutamate can't be put in the production process.

3, carp cut open and washed, put it in milk for a while to go fresh.

4. When frying fish, you should hold the fish tail, pour the fish body with hot oil while frying, and then dip it in oil after solidification.

5. Pay attention to the harmony of taste when making soup, and grasp the concentration when thickening.