Exercise 1:
1. Carp is washed, head and tail are removed, cut into long sections, marinated with salt and cooking wine for about half an hour, and then put into egg paste made of eggs and dried starch to hang the pulp;
2. Fry the carp in a pot until both sides are golden, and take out the oil control;
3. Leave a little base oil in the pot, slice aniseed, onion, ginger and garlic, add white sugar, cooking wine, soy sauce and appropriate amount of water, and cook until the pot boils. Put the fried fish in the pot and cook until the soup is 1/3, then add vinegar and sprinkle with coriander.
Exercise 2:
1, carp head, scales and internal organs are removed, cleaned, cut from the middle piece along the back bone, remove the fish on both sides, and then cut into thin slices with an oblique blade. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.
2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate.
3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.
4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.