You can use tomato salsa for sweet and sour carp, and usually restaurants add tomato salsa as well.

In fact, sweet and sour fish with tomato salsa is more flavorful than sweet and sour fish without tomato salsa because the sauce for sweet and sour fish is already sweet and sour and the tomato salsa is sweet and sour. You can add some water starch, sugar and vinegar to the ketchup, or you don't need to.

Toss the sauce with the ketchup, fry the fish in a pan with a little oil, add the onion, ginger and garlic, stir-fry for flavor, then pour in the sauce, stir-fry briefly, and pour over the fish.

Making of sweet and sour sauce:

Raw materials: 500 grams of sugar, 1000 grams of tomato sauce, 500 grams of white vinegar, 50 grams of salt, 200 grams of salad oil.

Method: the net pot is hot, under the oil slippery pot, pour into the tomato salsa and sugar stir fry, stirring must be evenly stirred, the fire should be a little bigger, until the bubble when pouring into the white vinegar and salt, and then under the rest of the oil, stir frying until the bubble when the pot can be.