After the sweet and sour carp is cooked, marinate it with onion, ginger and cooking wine for a period of time, and then put it into the pot without fishy smell.

Practice of sweet and sour carp:

1. Onion, coriander, ginger and carp are ready. An oblique knife for cutting fish on both sides. Coat the fish with a proper amount of salt and then coat it with dry flour.

2. Hot pot, add enough oil for fried fish. Heat for a while on medium heat, and add carp. When frying, pour the oil surface up on the fish with a spoon. Fry until light yellow, and then fry for a while until golden brown. Take out the tray for later use.

3. Start to adjust the sweet and sour sauce: leave a small amount of oil left by fried fish in the pot, add a proper amount of white sugar, boil the white sugar, and add raw oil, soy sauce and balsamic vinegar. Boil for a while, and pour in the prepared flour or starch juice to make the sweet and sour juice thick and shiny.

In order to make the juice richer and more delicious, you can add ginger and leek to cook together.

5. Sprinkle shredded ginger, shredded onion or shredded coriander on the fish, and pour the sweet and sour juice while it is hot, then serve, Miss.