Carp, onion, starch, ginger, cooking wine, 1 spoon flour, a little sweet and sour juice, mature vinegar, 1 spoon white vinegar, 1 spoon.

Sugar 1 teaspoon water 1 teaspoon soy sauce 1 teaspoon garlic.

1. Scale the fish, clean it, cut it vertically to the fishbone with a knife, and then cut it horizontally. Never cut it off.

2. When the fish's tail is lifted, the fish can hang down.

3. Put the cut fish into the pot and marinate with salt, cooking wine, onion and ginger for 30 minutes.

4. Spread a layer of starch on the surface of pickled fish from the inside out.

5. Put the fish aside, add starch, flour and water into the basin to make a thick paste.

6. Put the fish in and spread the batter evenly.

7. Burn oil in the pot. When it is 60% hot, pour hot oil on the fish to fix the shape of the fish.

8. Bend the fish and put it in the pot with its tail higher.

9. Fry and plate.

10, leave a little oil in the pot and start making sweet and sour juice. Add minced garlic, stir-fry until fragrant, then take it out, and then pour in the prepared sweet and sour juice. After the juice is boiled, thicken it with a little water starch, and the sweet and sour juice will be more viscous.

1 1, and pour it evenly on the fish.

1. Pickled fish is delicious on the one hand, and the fishy smell is removed on the other. Flour is used for the first time to make fish tender. 3. The batter should be as thick as the picture, and the batter is not enough. 4. The proportion of sweet and sour juice determines the taste. You can add a little sugar if you like sweet. 5. The weight of fish is about 1 kg, and grass carp and yellow croaker can be substituted.