Method 1: Sweet and sour carp 750g, sugar 200g, soy sauce cooking wine 10g, clear soup 300g, peanut oil 1500g, onion ginger 2g, vinegar 120g, garlic and refined salt 3g, and wet starch 100g[2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are paired to make juice; 3. Sprinkle wet starch on the knife edge, then fry it in 70% hot oil until the skin becomes hard, dip it in low fire for 3 minutes, then fry it in high fire until golden brown, take it out and put it on a plate, and pinch the fish with your hands; 4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the appropriate sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir fry a little, and quickly burn it on the fish. [2] Method 2: 1 live carp (about 750g) Ingredients: 1 egg, 15g flour, 75g starch. Seasoning: vegetable oil 1000g (edible amount is about 100g), sugar 75g, salt 4g, monosodium glutamate 2g, ginger, onion, red pepper, soy sauce 15g, vinegar and wet starch 40g. Production process 1. Break up half of onion and ginger, then use cooking wine to make onion and ginger wine juice, shred the other half of ginger and cut onion into sections; Pedicels and seeds of red pepper are removed, washed and shredded. 2. Beat the eggs into a bowl, add flour, dry starch and appropriate amount of water to make a whole egg paste. 3. Scale, gills, fins, viscera and washing live carp; Spread peony knives evenly on the sweet and sour carp on both sides every 0.5 cm on the back of the fish, and hang the fish tail upside down so that the fish with knives on both sides roll down from the tail; Marinate the fish with salt, monosodium glutamate and onion ginger wine juice for about 20 minutes. 4. Put the cleaned pot on a strong fire, put the oil to 70% heat, grab the carp with the whole egg paste in one hand and the fish tail in the other, gently fry it in the oil pan, then turn the edge and put all the fish in the oil pan, fry it until it is light yellow, and then take it out. When the oil temperature rises to 80%, fry the fish in a pot until golden brown, and pour it into a colander to drain the oil; Then put it flat on the fish plate, wrap the fish with a clean wet towel and gently pinch it to separate the fishbone from the spine, but keep the fish shape intact. 5. Leave a little oil in the pot, add shredded ginger, shredded red pepper, sugar, soy sauce, vinegar and appropriate amount of water to boil, thicken with wet starch, pour the boiled oil into the pot when the sweet and sour juice is thick, sprinkle with onion, pour sesame oil, and pour the sweet and sour juice on the fried fish. Features: golden color, tender outside, sweet and sour.