Main ingredients: one carp, 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine, ginger, white onion, garlic, egg white, starch, flour, vegetable oil, 20 grams of sugar, 10 grams of white vinegar, 20 grams of ketchup, a little bit of salt, 5 grams of oil.

1, first of all, we prepare a carp, the fish knocked stunned after scraping the fish scales to remove the viscera clean, and then in the body of the fish on both sides of the cut on a few knives, cut, do not cut through, cut to the fish bone can be.

2, pot add salt 2 grams, 2 grams of pepper, 10 grams of cooking wine, a small piece of ginger cut into silk, a section of white onion cut into horseshoe slices, the sauce evenly coated in the fish, marinate for 10 minutes to the fish to fishy code flavor.

3, a few pieces of garlic, hard beat after cutting into garlic, ginger a piece, cut into ginger minced standby.

4, prepare a large pot, beat an egg white, grab two handfuls of starch and a handful of flour, starch and flour ratio is 2:1, add 5 grams of vegetable oil, a little water, water should be a small amount of time to add, until the powder stirred into the paste can be pulled.

5, then take out the marinated carp, sprinkled with a layer of dry starch, dry powder can absorb the water on the fish, so that when hanging paste should not be desiccated, put into the batter, so that the surface of the fish and the cracks are evenly coated with batter standby.

6, after the ingredients are ready, we began to fry the fish, add the appropriate amount of vegetable oil in the pot, the oil boiled to 5 into the heat, the oil surface slight smoke, pinch the fish head and tail, the fish body into the frying pan, immersion deep-frying for 3 minutes to the carp stereotypes.

7, 3 minutes after the carp has been shaped, all the carp immersed in the frying pan and then fried for 5 minutes, during which the fish is often turned over, and the hot oil poured on the part of the exposed oil, so that the carp evenly heated and cooked consistently, the carp fried, fried through, fried to the surface of the fish from the pot of golden oil control.

8, then we make sweet and sour sauce, add a little water to the pot, add 20 grams of sugar, 10 grams of white vinegar, 20 grams of ketchup, quickly stir the ketchup to melt, and then add 1 gram of salt into the bottom flavor.

9, pour into the cut ginger and garlic, drizzle a little water starch, open the fire to collect the soup, then add 5 grams of oil to brighten the color, turn well after the pot, the sweet and sour sauce evenly poured on the fish, placed in the dish with a little coriander, can be served on the table.