1. Clean carp after scaling, gilling, laparotomy, evisceration and colic, and dry the water (how to kill fish easily and thoroughly).

2. Cut a knife to the fish bone every 2 cm on both sides of the fish body, and then cut forward along the bone 1 cm to make the fish turn up.

3. Clean the carp with 3 tablespoons of cooking wine, 1 teaspoon of salt and 2 tablespoons of soy sauce, and marinate for about 10 minutes.

4. Chop the onion, ginger and garlic, and shred the onion and colored pepper; Then put 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar and 1/2 teaspoons of starch into a bowl containing 7 tablespoons of broth or water to make juice; Put 5 tablespoons of dry starch, 5 tablespoons of flour and 10 tablespoon of water into a bowl, add water to make a paste, and stir well, like thick yogurt.

5. At this time, when the chopsticks are put into the oil, there are a lot of bubbles around them, and there is a crackling sound, and the smoke is straight. Take the fish tail to the pot and pour the hot oil on the fish with a spoon, so that the fish with a knife will be turned out and shaped.

6. Then row the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, fry on medium heat until the skin of the fish becomes brittle and hard, then turn over and fry each side for 2 minutes.

7. When both sides are golden brown, take out the plate and pour out the oil, leaving about 3-4 tablespoons of oil in the pot.

8. Heat the remaining oil in the pot to 50% heat, then add ginger, onion and minced garlic and stir fry.

9. Stir-fry the tomato sauce for about 30 seconds and pour in the prepared soup.

10. Until the soup in the pot bubbles and becomes thick, bright and uniform.

1 1. Pour the cooked soup on the fish in the dish, sprinkle with shredded onion and soaked red pepper.