Add a spoonful of oil (not too much) to the sweet and sour fish sauce. When the oil is hot, add a tablespoon of ketchup and stir well, then add a tablespoon of sugar, a small bowl of vinegar and a bowl of water and bring to a boil.

The key to sweet and sour crispy fish is the bowl of sweet and sour sauce. The sweet and sour sauce can be mixed in a ratio of 2 parts sugar, 1 part vinegar and 2 parts water to achieve the optimal sweetness and acidity. Of course, this ratio is not a simple formula of 1 plus 1 equals 2. Instead, it should be adjusted according to your appetite to find the ratio that works best for you.

Notes on sweet and sour fish:

1, carp has a white tendon on both sides of the abdomen, the same as a thin line. It removes the fishy odor.

2, carp can't put MSG in the production process because of its good flavor.

3, cut and wash the carp and soak it in milk for a few moments to remove the fishy flavor and freshness.

4, when frying the fish, use the end of the fish with your hands, when frying the fish, pour hot oil on the fish body, and when the fish is set, all of them are fried in oil.

5, when making soup, pay attention to the mix of flavors and consistency when thickening.