2. Add 1 tbsp of salt and spread the salt evenly on the fish from top to bottom.
3. Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg and 1 bowl of water to the bowl, stir and put the fish into the bowl.
4. Grab the fish tail and hang the fish with batter.
5. After taking out, sprinkle a layer of dry flour on both sides of the fish and shake off the excess.
6. Put enough oil in the pot. When it is 70% hot, bend the fish into an arc and fry it on low heat. When frying, you can hold the carp with two scrapers and shape it.
7. Fry both sides until slightly yellow. When the fish is cooked, you can take it out
8. Let the fish cool outside for a while, or cool in Toya.
9. Go back to the pot and fry for the second time. Always use a small fire to prevent the skin from burning.
10. Fry the fish until it is dark yellow, and then put the fish tail up in the fish dish.
1 1. Put a little oil in the other pot. When the oil is warm, add minced garlic and stir fry. Don't burn minced garlic like that.
12. When you smell garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce and bring to a boil.
13. Pour half a bowl of water starch, mix well, add half a spoonful of salt, boil again and turn off the heat.
14. Pour the sweet and sour juice on the fish while it is hot.
The copyright of sweet and sour carp belongs to the author, and no one may reprint or use all or any part of it without the written permission of the author. Print recipes