The commonly eaten sweet and sour carp belongs to the Lu cuisine.

"Sweet and sour carp" is a traditional dish in Jinan, Shandong Province. Jinan north of the Yellow River, the Yellow River carp is not only fat, tender and delicious, but also golden scales, red tail, lovely form, is a feast on the delicacies. In Jinan Prefecture, there is a record of "Carp from the Yellow River and crab from Nanyang, and they are included in the recipes".

1. Remove the gills and scales of the carp and wash the viscera, change the knife, and control the water.

2. The surface of the fish evenly patted with water blended cornstarch.

3. Add cooking oil to the pan and heat it to 5 degrees, then slowly fry the fish head in the oil.

4. When the surface of the fish becomes hard and golden brown, remove the fish from the pan and put it on a plate.

Seasoning

5. In a separate pan, add 10g of cooking oil onion, 10g of ginger, 10g of garlic, sauté and cook in cooking wine add 1g of salt, 150g of sugar, 100g of rice vinegar, 5g of soy sauce, season to taste.

6. thickened raw flour paste sprinkle green beans evenly poured into the carp on top.