Ingredients: 750g carp, 200g sugar, soy sauce and cooking wine10g, 300g clear soup, peanut oil1500g, 2g onion ginger, vinegar120g, 3g garlic and refined salt, and wet starch100g.

Steps:

1. Scales, viscera and gills of carp are removed, the sides of the fish body are straight every 2.5 cm and then inclined to form a rotary knife, the fish tail is lifted to open the knife edge, and cooking wine and refined salt are sprinkled on the knife edge to slightly marinate;

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

3. Sprinkle wet starch on the knife edge, fry it in 70% hot oil until the skin becomes hard, dip it in low fire for 3 minutes, fry it in high fire until golden brown, take it out and put it on a plate, and knead the fish loosely by hand;

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

Exercise 2

Materials: 1 carp (about 750g), 1 egg, 15g flour, 75g starch, 1000g vegetable oil (about 100g consumption), 75g sugar, 4g salt, 2g monosodium glutamate, ginger and onion.

Steps:

1. Break up half of onion and ginger, then take the juice of onion and ginger with cooking wine, shred the other half of ginger, cut the onion into sections, remove the pedicels and seeds of red pepper, wash and shred;

2. Beat the eggs into a bowl, add flour, dry starch and appropriate amount of water to make a whole egg paste;

3. The scales, gills and fins of live carp are removed, and the internal organs are taken out and washed. Spread peony knives evenly on both sides of the fish's back every 0.5 cm, hang the fish's tail upside down, and let the fish with knives on both sides roll down from the tail. Marinate the fish with salt, monosodium glutamate and onion ginger wine juice for about 20 minutes;

4. Put the cleaned pot on a strong fire, put the oil to 70% heat, grab the carp with the whole egg paste in one hand and the fish tail in the other, gently fry it in the oil pan, then turn the edge and put all the fish in the oil pan, fry it until it is light yellow, and then take it out. When the oil temperature rises to 80%, fry the fish in a pot until golden brown, and pour it into a colander to drain the oil; Then put it flat on the fish plate, wrap the fish with a clean wet towel and gently pinch it to separate the fishbone from the spine, but keep the fish shape intact;

5. Leave a little oil in the pot, add shredded ginger, shredded red pepper, sugar, soy sauce, vinegar and appropriate amount of water to boil, thicken with wet starch, pour the boiled oil into the pot when the sweet and sour juice is thick, sprinkle with onion, pour sesame oil, and pour the sweet and sour juice on the fried fish.