Accessories: soy sauce 1 spoon, onion 1 piece, ginger 1 piece, 2g of salt, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, a little starch and a little peanut oil.

Steps:

1.Scales, viscera and gills of carp are removed and washed.

2. Draw a few lines on both sides to make it tasty.

3. Marinate the fish with onion and ginger salt for about 20 minutes.

4. Wash and dry the pot, and pour in peanut oil to heat it.

5. When the oil is 70% hot, fry the carp.

6. In case of medium fire during frying, you can cover it to prevent oil from collapsing.

7. When it is almost fried, turn over and fry it. The sweet and sour fish must be fried thoroughly, and the skin is a little crispy.

8. Look at the fried fish is still very complete, that is, the knives are well controlled, and a few knives are too deep, so you can paddle shallowly.

9. 3 tablespoons of white sugar, 2 tablespoons of rice vinegar, soy sauce 1 tablespoon, and a little salt.

10. Put the oil in the pot and stir-fry the minced garlic.

11.Pour the mixed sweet and sour juice and simmer.

12. After completely melting, add appropriate water starch and stir while adding.

13. Turn off the heat when the soup is almost viscous.

14. Just pour the sweet and sour juice into the fish.

15. Attractive sweet and sour fish, finished product: