Main Ingredients: Yellow River Carp 1500g

Accessories: 2 tbsp tomato sauce; 3/2 tsp salt; 10g green onion; 5g ginger; 5g garlic; 1 tsp white wine; 1 tsp cooking wine; 1/2 tsp pepper; 2 tbsp vinegar; 3 tbsp sugar; 1/4 tsp monosodium glutamate; 50g dry cornstarch.

Methods:

1, all ingredients are Ready.

2, Remove scales, gills and carp guts and clean them well.

3, make cuts every 2 centimeters on both sides of the fish body to the bones, then cut 1 centimeter forward along the bones to turn the fish out.

4, apply white wine to the fish, then mix 1/2 teaspoon salt and 1/4 teaspoon pepper, then apply them inside and outside the fish and marinate for 10 minutes.

5, put the dry starch in a bowl and add some water to make a starch paste.

6, mix the starch paste well, pour it over the fish and rub it evenly with your hands.

7, Dice the onion, ginger and garlic.

8, Put enough oil in a wok and heat the oil to about 70%.

9, place the tail of the fish on the top of the wok and use a spoon to pour the hot oil over the fish so that the flower cutter turns the fish out to set it.

10, then place the fish into the frying pan along the sides of the pan, pouring hot oil as you fry until the skin is crispy.

11, remove the fried carp and place it on a fish plate.

12, Leave the base oil in the wok and fry the leek, ginger and garlic.

13, Stir fry with tomato sauce.

14, add water to the pan and bring to a boil with the remaining salt, pepper, sugar, vinegar and MSG.

15, pour in some water starch and stir well.

16, add a tablespoon of cooked oil.

17, until the sauce becomes bright and even.

18, pour the salsa over the fried carp.

Extended information:

1, carp should be chosen fresh, so that the taste is good.?

2, when frying the fish first picked up and poured oil and then into the pot to fry, the flower knife is obvious and beautiful.

3, the fish should be fried more time, so that the fish skin will be crispy, good taste and not fishy.