Seasoning: 30g of onion, ginger and garlic, 5g of salt, 30g of starch, 30g of flour, 30g of tomato sauce, 20g of cooking wine, 30g of sugar, 30g of vinegar, 50g of clear water and a proper amount of edible oil.

Exercise:

1. Clean carp, cut flower knives on both sides of the fish, and add pepper, salt and cooking wine to marinate 15 minutes.

2. First pat a layer of starch on the fish, then mix the starch and flour into a paste, add the carp, and grab it evenly, so that every inch of the skin of the fish is covered with batter.

3. Take a bigger pot, put in cooking oil, and when the oil temperature reaches 70% heat, grab the fish head and tail with your hands, pour them first and then fry them, and let the fish shape.

4. Keep the oil temperature at 70% and turn off the fire. Fry the formed carp in an oil pan for about 2 minutes. When the fish head and fish tail are tilted and the oil temperature is still 70%, fry them for the second time until they are golden and crisp, take them out, control the oil and dry them, and put them on a plate for later use.

5. Take an empty bowl and mix the sweet and sour juice, 10g cooking wine, 30g tomato sauce, 30g sugar, 30g vinegar and 50g water, and stir evenly for later use.

6. Leave a little oil in the pot, stir-fry onion, ginger and garlic, pour in our sweet and sour juice, add appropriate amount of water starch to thicken the soup, pour it evenly on the fish, and sprinkle with shredded onion and red pepper for decoration.

Tip:

Thicken the batter, but don't hang too much carp paste, just one layer is neither thin nor thick, so that the fried fish will not be deformed.