Main Ingredients

Carp

600g

Supplementary Ingredients

Scallion

5g

Ginger

5g

Garlic

5g

Soy Sauce

20ml

Sugar

30g

Vinegar

40ml

Wine

15ml

Ketchup

50g

Salt

3g

Starch

10g

Flour

50g

Steps

1. Carp Clean, drain, in the body of the fish on both sides of a 2.5 cm each diagonal cut a knife (the first standing cut 1 cm deep, and then flat cut 2 cm deep)

2. With pepper, soy sauce and a little salt slightly marinated

3. Soy sauce, sugar, vinegar, cooking wine, water into a sweet and sour sauce to be used

4. Starch, flour into a paste, evenly spread in the marinated fish

5. Oil to seventy percent heat, lift the fish tail, the first head of the fish into the oil slightly deep-fried, and then scooped oil dripping on the fish, to be solidified when the batter and then slowly put the fish into the frying pan

6. To fish fried to golden brown, fish out of the oil control and put into a plate to be used

7. Frying pan to stay a little bit of oil, put the chopped scallions, minced ginger, minced garlic and burst, then seasoned with ketchup, pouring in the seasoning of the sauce, plus a little wet starch to thicken

8.

8. Pour the pan on the fish can be