Leave the oil in the pan, pour in the onion, ginger and garlic, then pour in the sauce made from 1 spoon sugar, 2 spoons vinegar, a spoon of light soy sauce, a spoon of soy sauce, 2 spoons of tomato sauce. Add tomato paste, salt, white vinegar, sugar, a little water and stir well, boil and hook into the water starch until the soup thickens. Put a little oil in a separate pot and fry ginger and green onion slices. Pour in the sweet and sour sauce, boil over high heat, drain the scallops into the pot. Pour the boiling sweet and sour sauce into the pot, you can add the right amount of water, not over the fish section shall prevail.

Scallion, ginger, garlic, onion and red pepper cleaning, ready, ginger, green onion slices, garlic shot, green onion cut off, chili peppers cut wide. When it comes to fish is a very common food on the table of the people, there are many kinds of fish. But sweet and sour crispy fish is better to do with carp, sweet and sour crispy fish is one of my favorite.

Put in the peppercorns. Turn the fish and ingredients, add the green onion, cover with a lid and lower the heat. Reduce the sauce, there will be no sweet and sour sauce when off the heat to plate children like more sweet and sour sauce, do not have to dry. It is also very delicious when served over rice. Onion, ginger, garlic in a frying pan, then pour the sauce and tomato sauce, and then add a little wet starch to thicken the sauce, and finally poured on the fish can be eaten.

It is necessary to choose a good fish, carp is very suitable for doing, carp, although the meat is more tender than carp, but carp on the body of the thorns are more, but also small broken, if the children to eat is very dangerous, however, carp than carp thorns are relatively large on the right, the children to eat it is also better to distinguish.

Prepare a grass carp, the back of the grass carp, cut a few knives, add salt, ginger, onion, cooking wine together to catch evenly drowned for half an hour, with sweet potato flour and water into a water non-water look poured on the drowned fish vinegar and sugar in accordance with the portion of a ratio of one to one burned to the consistency of a cool standby, start the pot of hot oil into the pickled fish pieces fried to golden fish out of the oil temperature to raise the oil temperature and again fried until crispy into the sugar and vinegar sauce, mixing well and then fish can be. The practice is simple, the color is red, the taste is unique.