Method 1:

1. Peel, wash and dice the onions; peel and mince the garlic.

2. Pour 1 tablespoon of oil into the pot and heat it up. Add minced garlic and diced onions and saute until fragrant. Add other ingredients and bring to a boil for about 2 minutes.

3. Peel, wash and shred the carrots; wash and shred the green onions; wash and shred the ginger slices; wash the green pea kernels, blanch them in boiling water, remove and drain.

4. Remove the scales and internal organs of the flat fish, wash them, make several cuts on both sides of the fish body, sprinkle with shredded ginger, and transfer to a steamer to steam until cooked.

5. Pour one-third of the sweet and sour sauce onto the steamed flat fish, sprinkle with shredded onions, carrots and green beans and serve.

Method 2:

1. Prepare a carp and clean it.

2. Prepare the side dishes: green and red peppers, onions, ginger, and chives.

3. After removing the tendons of the carp. Starting from the head, tilt the fish at an angle of about 45 degrees, slice the fish with a knife, and then slice it with another knife at a distance of about 2 to 3 centimeters until the fish is completely sliced.

4. Carp with a flower knife. , remember that the cutting edge of the knife is tilted, do not cut straight.

5. Put the chopped fish into a larger plate, evenly apply a layer of cooking wine and salt, then add chopped ginger and green onion, marinate for half an hour, and remove. Fishy and tasty.

6. Mix the flour and starch together, slowly add water, and stir into a bowl of thick silk batter.

7. Remove the onion and ginger from the marinated carp, and evenly coat both sides with a layer of batter.

8. Heat an appropriate amount of oil in the pot. When it is 70% hot, add the carp. Fry until the skin is set. Turn to medium heat and fry for about 3 minutes until cooked. Remove, heat the oil again, and then add the carp. Fry again for about 30 seconds until the surface is golden brown and crispy. Remove and drain the oil and place on a plate.

9. Before frying the fish, during the time when the fish is marinated, prepare the ingredients: cut half a green pepper and half a red pepper into shreds, a small piece of onion, and cut the green onion into shreds. into silk.

10. Add 1.5 tablespoons of sugar and 2 tablespoons of balsamic vinegar to 5 tablespoons of tomato sauce and mix well.

11. Remove the pan, heat up a little oil, stir fry until fragrant and garnish with shredded vegetables.

12. Spread evenly on the fish.

13. Heat a little oil in a pot, add onion and ginger and stir-fry until fragrant.

14. Add the prepared tomato sauce and stir-fry over medium heat until it bubbles and becomes fragrant.

15. Add appropriate amount of water and starch to thicken it into gravy.

16. Pour evenly into the plate while hot and eat while hot. Crispy skin, delicious fish, sweet and sour sauce.