Main material: 500g of carp in central area.

Seasoning: appropriate minced ginger and garlic and cooked sesame seeds.

Fish sauce: rice wine 1 frying spoon, salt12 spoon, black pepper14 spoon.

Dip powder: dry starch is appropriate.

Sweet and sour juice: rice vinegar 3, sugar 3, tomato sauce 2, salt 1 2, cold water 3, cassava starch1spoon.

Practice:

Process 1 Boning the middle part of carp.

Process 2: Oblique the cutter head into a large area.

Process 3: Add rice wine, salt and black pepper to pickle for 20 minutes to taste.

Process 4: Chopping onion and ginger; All the raw materials needed for sweet and sour juice are mixed and evenly reserved.

Process 5 Preserve salted fish dipped in dry starch.

In process 6, pour a little more oil into the pot, and when it is roasted to 70% to 80% heat on medium fire, fry the fish in the pot several times until it is white and set, and then fish it out.

Process 7: After the water temperature rises again, fry the fish again, fry until golden brown, and then pick up the oil-water separator.

Process 8: Leave a small amount of base oil in the pot and saute shallots and ginger foam.

Process 9: Add sweet and sour juice, stir continuously, and cook until the juice is thick.

Stir-fry the fried fish, so that the sweet and sour sauce is evenly encapsulated on the fish, and finally sprinkle the fried white sesame seeds to serve.

The practice of vinegar fillet is not very complicated, but in the case of making this kind of fish, it should be noted that food collocation should be carried out properly, and vinegar and white sugar should not be put in too much, and should be put in according to the size of the fish, so that it is not easy to experience sour and sweet conditions when eating.