Raw materials: 500g of red vinegar, 600g of sugar, 25g of onion, ginger and garlic, 250g of soy sauce, 5g of salt, 50g of wet starch, 300g of water, 75g of oil and 50g of hot oil.

Preparation: Heat the base oil, add chopped onion, ginger and garlic to make it fragrant, then add vinegar, sugar, soy sauce and water to thicken the oil and stir-fry to get juice.

Sweet and sour carp is one of the classic Chinese dishes in Shandong, belonging to Shandong cuisine. It is said that "sweet and sour carp" originated in Luokou Town, the town of the Yellow River. Sweet and sour carp is golden in color, tender outside and sweet inside, sweet and sour.

Shanxi is close to the Yellow River and has its own unique conditions for eating carp. Shanxi, also known as the vinegar town, is rich in all kinds of famous vinegar, among which the sweet and sour carp, a beautiful local flavor, is called the famous dish of Sanjin.

Sweet and sour fried fish has a long history in Kaifeng. According to "Tokyo Dream Record", in the Northern Song Dynasty, carp baked noodles became popular.