Main ingredient: carp

Accessories: soy sauce, sugar, vinegar, cooking wine, ketchup, water, cornstarch, flour, chopped green onion, minced ginger, minced garlic

1, carp cleaned up, drained, in the body of the fish on both sides of the 2.5 centimeters of each diagonal slash (the first standing cut 1 centimeter deep, and then cut 2 centimeters deep flat).

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

3: Mix soy sauce, sugar, vinegar, cooking wine, ketchup and water into sweet and sour sauce.

4, starch, flour into a paste, evenly spread on the marinated fish.

5, the oil boiled to seventy percent of the heat, lift the fish tail, the first fish head into the oil slightly fried.

6. Spoon oil onto the fish and slowly place the fish into the frying pan when the batter solidifies.

7: Fry the fish until golden brown, then remove from the pan and place on a plate.

8, frying pan, leave a little oil, add chopped onion, ginger, garlic, and then pour in the sauce.

9, add a little wet starch collection thick pot pour on the fish can be.