2. Practice: Remove scales, gills and internal organs from the fish and wash them. Cut a knife diagonally to the direction of the fish head every 3 cm, and evenly spread cooking wine, pepper and proper amount of salt on the fish body and abdominal cavity, plus shredded onion and ginger. Marinate for 20 minutes, dice carrots and cut garlic into 5 mm pieces.

3. Add water to the starch to make starch paste, rub it on the fish by hand and put it in the cut place (the starch paste should not be too thin, otherwise it won't stick). Heat the oil in the pot. When it is 70% hot, hold the fish tail in one hand and pour the oil on the cutting knife in the other until the fish is turned out and shaped. Put the fish in the pot and fry it over low heat until it is cooked (try not to turn it over to prevent the fish from breaking)

4. If you want to put the finished product belly down, put it in the oil pan belly down. ) increase the oil temperature and fry the fish in the pot again. After frying the skin, put it in a plate, leave a little oil in the pot, stir-fry the diced vegetables, stir-fry the tomato sauce in the pot, pour in some boiling water, and add sugar, vinegar and salt.

5. After the sweet and sour juice is boiled, add appropriate amount of water starch and burn until it is sticky. You can add some cooked oil to make the soup bright, and pour the sweet and sour juice evenly on the fish.