Wash the fish and make slits on both sides of the fish. Add appropriate amount of water to make a paste of dry starch and apply it evenly on the fish. Put enough oil in the pot, heat it to 70% heat, add the fish, and pour hot oil on the fish with a spoon to shape the fish. Then put the fish into the oil pan along the side of the pan, pour hot oil on the fish while frying, and fry over medium heat until the fish skin becomes crispy. Take out the fried carp and put it into the fish plate. Leave some oil in the pot, sauté the onion, ginger and garlic until fragrant, then add the tomato paste and stir-fry briefly. Add an appropriate amount of water to the pot, then add salt, pepper, sugar, vinegar, and MSG. Bring to a boil over high heat, pour in an appropriate amount of water starch, and stir well. Add 1 tablespoon more cooked oil. Cook until the gravy in the pot is bright and even. The preparation of sweet and sour braised fish by pouring the gravy on top of the fried carp has a long history in Kaifeng.

According to "Tokyo Menghualu", during the Northern Song Dynasty, carp baked noodles had become popular