1. Carp remove the head, scales and viscera, clean, along the backbone from the center of the slice, the two sides of the fish meat pick off, and then diagonal slice into thin slices, seasoned with cooking wine marinade for 20 minutes. Crack the egg into a bowl, add dry starch and whisk into an egg batter.

2. Heat oil in a wok over medium heat until 70% hot, then coat the fish slices evenly with the egg paste and deep-fry them until golden brown, drain off the oil and place them on a plate.

3. In a pan, leave a little oil in the pan, stir-fry ginger for a few seconds, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir for a few seconds, then mix in the wet starch, stir in one direction with a spatula, and mix to form a sweet and sour sauce.

4. Quickly pour the sweet and sour sauce over the fried fish fillets.

The color is great!!!!

Tips:

1. When slicing the fish, the fish will stick to the knife, wipe some water on the knife, the fish will not stick to the knife.

2. Ketchup is added according to personal taste, do not like to eat can not add.