1, the carp scaled, gills, disemboweled, gutted, cramped and cleaned, wiped dry, with a knife on both sides of the body of the fish at equal distances from each of the five, six cuts. With wine, salt, half of the soy sauce smeared all over the carp, marinated for about ten minutes;

2, ginger, garlic minced; half of the green onions chopped, half of the thinly sliced; pickled red chili pepper seeds and shredded; the other half of the soy sauce, sugar, vinegar, half of the starch with the same in a bowl of soup or water into the sauce. Spread the remaining starch evenly all over the carp.

3, the pot of oil to seventy percent of the heat, portable fish tail, the first head of the fish slightly fried, and then slowly slide the fish body into the oil.

4, when both sides of the frying was golden brown when fishing out of the plate to be used.

5, the pan about one or two oil to 50 percent of the heat, reduce the heat under the ginger, green onion, garlic stir fry flavor.

6, under the tomato sauce fried about half a minute.

7, change high heat and cook the sauce to thicken.

8, start the pan will be thickened sauce poured on the plate, sprinkled with shredded green onions and pickled red pepper shredded into.

Sweet and sour carp production Note:

1, carp fish belly on both sides of the same thin line like a white tendon, remove can remove the fishy flavor.

2, carp because they themselves have a good fresh flavor, so the production process can not put MSG.

3, carp cut open and washed, put in milk soak for a while can remove fishy fresh.

4, fried fish handheld fish tail, while frying with hot oil pouring fish body, shape and then all into the oil deep-fried.

5, when making soup, pay attention to the flavor of the harmony, thickening the concentration to grasp.