Ingredients: 750g carp, 200g sugar, 0/0g soy sauce/kloc, cooking wine, onion, ginger, etc.

Practice: 1. Scales, viscera and gills of carp are removed, and both sides of carp are cut straight every 2.5 cm, and then obliquely cut into rotary knives. Lift the fishtail to open the knife edge, sprinkle cooking wine and refined salt into the knife edge and marinate it slightly;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into thick juice;

3. Sprinkle wet starch on the knife edge and fry in 70% hot oil until the skin becomes hard. Soak in low fire for 3 minutes, then fry in high fire until golden brown, take it out and put it on a plate, and pinch the fish with your hands;

4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the prepared sauce. When foaming, pour the boiling oil of fried fish into the juice, stir-fry it slightly and pour it on the fish quickly.

Features: Traditional Shandong famous dish, fried with Yellow River carp as raw material. The fish is tender outside and tender inside, sweet and sour, and slightly salty.