Method 1:

1. Wash the carp, put it on the cutting board, cut it in half from the middle with a knife, and use a knife on the front and back of the carp. Use a knife to score slanted chunks on top for easy flavoring.

2. Wash the tomatoes and put them on the cutting board. Chop them with a knife. Wash and chop the green peppers in the same way. Peel the ginger, wash and chop it. Put all three types into bowls. Or set aside in a plate, use a small bowl, add half a spoonful of dry starch, add a little water, use chopsticks to adjust the humidity, add sugar, white vinegar and tomato sauce, stir all into the juice of the stir-fried ingredients.

3. In a small bowl filled with flour and dry starch, add a little water, use chopsticks to adjust the humidity, add a little salt, and beat the eggs into the batter.

4. Add salad oil to the frying pan, put the eggplants into small pots, and pour the prepared batter onto the eggplants.

5. When the oil in the frying pan is 60% hot, put the carp covered in batter into the frying pan and fry slowly over low heat. Fry the bottom until brown, then turn over and fry until both sides. When it is golden brown and the carp can be easily pierced with chopsticks, use a shovel to remove the eggplant and place it on a plate.

6. Scoop out the excess oil in the pot and reserve it for frying other vegetables. Leave a shovelful of oil at the bottom of the pot. Add the chopped ginger into the pot and stir-fry until it turns yellow and fragrant. Pour in the crushed green pepper, stir-fry the green pepper until fragrant, then pour the chopped red tomatoes into the pot, stir-fry for a few shovels, pour in the mixed sugar and tomato sauce, sprinkle a little salt into the ingredients, and stir Stir-fry until the juice is almost gone, then scoop it up and pour it on top of the fried carp on the plate. A plate of delicious food with great color and aroma.

Method 2:

1. Remove the scales, gills, internal organs and wash the fish.

2. Use a knife to make diagonal cuts on the fish body about 3 cm apart toward the head.

3. Evenly apply cooking wine, pepper and appropriate amount of salt on the fish body and abdominal cavity, add shredded green onions and ginger slices, and marinate for 20 minutes.

4. Cut the carrots into small dices and the garlic sprouts into sections of about 5 mm.

5. Add starch to water to make a starch paste, and apply it on the fish with your hands, including the cut areas.

6. Heat the oil in the pot. When it is 70% hot, hold the fish tail in one hand and use a spoon to pour the oil on the cutter area with the other hand until the fish meat is turned outwards and set.

7. Put the fish into the pot and fry over low heat until the fish is cooked.

8. Increase the oil temperature, put the fish into the pot again and fry it over high heat. Fry the skin until crispy and put it on a plate.

9. Leave a little oil in the pot, add the diced vegetables and stir-fry.

10. Put the tomato paste into the pot and stir-fry briefly, pour in an appropriate amount of boiling water, add sugar, vinegar and an appropriate amount of salt.

11. After the sweet and sour sauce is boiled, add an appropriate amount of water starch and cook until thick. You can add a little cooked oil to make the soup shiny.

12. Pour the sweet and sour sauce evenly over the fish.