1, yellow croaker remove fish head, scales and viscera, clean, along the backbone from the center slice open, the two sides of the fish meat pick off, and then diagonal blade into thin pieces. Season with cooking wine and marinate for 20 minutes. The first thing you need to do is to make sure that you have the right ingredients and that you have the right ingredients for the job.

2, the pan into the oil, medium heat until 70% hot, the fish slices evenly coated with egg paste, into the oil frying until golden brown, drain the oil. The fish are then placed on a plate.

3, leave a little oil in the pot, put ginger stir fry a few times, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir a few times, then mix in the wet starch, stirring with a spatula in one direction, adjusted to sweet and sour sauce.

4, will be adjusted sweet and sour sauce quickly poured on the fried fish can be.

"Poetry" contains: whether to eat its fish, must be the river of carp. The Jinan prefecture records that "the carp of the Yellow River, the crab of Nanyang, and into the recipe". According to these historical data speculation, that as early as 3,000 years ago, the Yellow River carp has become a popular food. It is said that this dish first originated in Jinan Lokou, and then gradually spread to Shanxi, Henan and other places. In Henan, dishes such as sweet and sour fish and carp baked noodles were formed. According to Tokyo Meng Hua Lu, carp baked noodles were popular in the market during the Northern Song Dynasty. Fish meat color jujube red, soft and fragrant; baked noodles as fine as hair, fluffy and crispy.