Ingredients: Yellow River Carp 1 (about 3 kg), onion, ginger and garlic 20g each, salt 5g, starch 20g, flour 20g, cooking wine 1, soy sauce 2, sugar 3, vinegar 4, water 5 and cooking oil 2.

Step 1: Remove the scales and internal organs of carp, and then wash them with clear water to remove fishy smell; Then put a flower knife on the cleaned carp; First cut the fish with a straight knife, and then cut it along the meat with an oblique knife, so that you can make seven cuts on the fish; Finally, pass the fish's tail; The other side of the fish is also manipulated.

Step 2: cut the onion and ginger into pieces and put them in a large bowl, then add a little water; Then add a little edible salt and appropriate cooking wine, and then squeeze out the juice inside the onion ginger to make a simple onion Jiang Shui for later use; Then pour the prepared onion Jiang Shui into a large pot filled with carp and marinate for 20 minutes.

Step 3: Mix the sweet and sour juice. Add a tablespoon of sugar to the bowl, and then add a little less mature vinegar than sugar; Then add a little soy sauce, salt and minced onion and ginger to taste; Then add a spoonful of water and stir well.

Step 4: paste mixing. According to the ratio of 1: 1, add proper amount of flour and corn starch into the large bowl; Then beat in an egg, add a small amount of water several times, and fully stir with chopsticks to make a batter without pimples, almost as thick as yogurt, and then pick it up and move it into a straight line. Finally, add a proper amount of clear oil and stir evenly with chopsticks for later use.

Step 5: Take out the pickled carp, remove the onion and ginger inside, and then pat a layer of powder on the carp; Then pouring the prepared paste into a pot filled with carp; Then pick up the carp's tail, hang the paste on every part of the fish and stuff it into the fish's stomach.

Step 6: Prepare a larger pot, add enough cooking oil, then turn on the torch and burn it to 70% heat (about 210); Then put the hung carp into the pot, squeeze the fish head and tail with two spoons, and let the carp meander in the oil pan.

Deep-frying the whole process, pouring hot oil on the fish exposed to the oil surface with a spoon to make the carp evenly heated; Fry the carp until it is solidified, turn it over with the help of a colander and fry the fish thoroughly (about 5 minutes in the video); Finally, fish out the fried carp with a colander.

Step 7: Heat the oil in the pan to 70% heat, add the fried carp and fry for about 1 min, then take it out and control the oil to dry for later use.

Step 8: Put the fried carp into the dish and put it away. Head and tail jump like fish.

Step 9: add a little cooking oil to the pot, and then add a little tomato sauce to boil; Then add the prepared sweet and sour juice, add a little water starch to thicken after the fire is boiled, and the soup will become thick; Finally, add a spoonful of hot oil and stir well.

Step 10: pour the cooked juice under the carp, so that every corner of the carp is covered with sauce; Finally, put a circle of coriander around the plate to whitewash it.