Main ingredients: crucian carp, green onion, ginger, garlic, salt, cooking wine, tomato sauce, soy sauce, sugar, white vinegar
1. Wash the crucian carp and cut into large pieces, marinate with salt and 1 tablespoon of cooking wine for half an hour;
2. Wipe the surface of the fish dry and deep-fry the fish in a deep frying pan until golden brown and remove the oil;
3. Leave a small amount of oil in the pan, add the green onion, ginger and garlic, stirring over low heat. Add cooking wine, tomato sauce, soy sauce, sugar and water and boil until the soup thickens;
5. Stir fry the fish to coat the fish and cook with white vinegar.
Method 2
Ingredients: 1 crucian carp, 1/2 carrot, 2 garlic cloves
Seasoning: 1/2 teaspoon salt, 2 tablespoons vinegar, 1 green onion, 2 ginger, 2 garlic cloves, 1 tablespoon cooking wine, starch, 1.5 tsp ketchup, 4 tablespoons vegetable oil, 3 teaspoons sugar, pepper
Methods:
1. Remove gills and guts and wash
2. Use a knife to make diagonal cuts in the fish at about 3-cm intervals toward the head
3. Evenly rub cooking wine, pepper and moderate salt on the fish's body and abdominal cavity, along with shredded green onion and ginger slices, and marinate for 20 minutes
4. Slice the carrots into small cubes, and slice the garlic scapes into 5-mm segments
5. Add starch and water to form a starch paste, and mix with water. Use your hands to spread it on the fish, and wipe it on the cut places as well
6. Heat the oil in a pan, and when it's 70% hot, hold the fish tail in one hand, and pour the oil on the place where you cut the flower cutter with a spoon until the fish meat turns out in a stereotypical way. put the fish into the pan, and deep fry it until it's cooked
7. Raise the temperature of the oil, and deep fry it in the pan on high heat, and then put it on a plate with a crispy outer skin
8. Leave a little oil in the pan, put the diced vegetables into the stir-fry
9. Put the tomato sauce into the pan and stir-fry briefly, pour in the right amount of boiling water, add sugar, vinegar and the right amount of salt
10. When the sweet and sour sauce boils, add the right amount of water starch and boil it until it thickens, and then you can add some cooked oil to make the soup shiny
11. Pour the sweet and sour sauce over the fish evenly