Accessories: oil, salt, cooking wine, ginger, onion, starch, vinegar, sugar, first pumping.

Practice of Squirrel Carp

1, carp scales, gills and bellies, washed and drained.

2. Cut a knife horizontally on both sides of the carp, which is connected with the position of the head, and also cut a knife at the tail of the fish. If there are white spots, pinch them, pat them with the back of a knife and pull out the fishing line, and carp will have no earthy smell.

3. Cut off the head and tail of the fish and cut it from the back of the fish.

4. Cut off the fish bones and cut into 2 large fillets.

5. Then start the cutting knife, cut the 75-degree angle piece obliquely to the fish skin, and then cut it straight to the end, being careful not to cut the fish skin.

6. After the flower knife is completed, rinse it with water and dry it.

7. Marinate the fish with cooking wine, salt, ginger and onion for five to ten minutes. Marinate the fish heads and tails, too.

8. Flour the carp with corn starch, and be sure to beat the powder into every gap.

9. Put 400 grams of vegetable oil in the pot. When it is 8 minutes hot, hold the fish in one hand and pour the hot oil on the fish in the other hand until the fish curls and shapes.

10, fry all the fish fillets in the oil pan for 5 minutes.

1 1, take it out, control the oil and put it on the market.

12, fish heads and fish tails are also fried in oil.

13. Shape fish heads, fish tails and fish fillets.

14, pour out the remaining bottom oil of vegetable oil in the pot, add tomato sauce, add some water, add vinegar and sugar, first pump, water starch, and stir-fry until the soup is rich.

15, pour tomato sauce on squirrel carp and serve.