The ratio of sugar and vinegar for sweet and sour fish is 2:1.

Materials: 1 crucian carp, 1 piece of ginger, 5g of white vinegar, 10g of sugar

Steps:

1, clean the fish, cut a slice next to the head and tail, and pull out the tendons.

2, cut the fish into flower knife, every two centimeters or so vertically cut a knife, and then horizontally cut in about 1 cm.

3, add appropriate amount of salt and cooking wine marinade for half an hour.

4, ginger, garlic cloves, green onions cut into minced, the right amount of starch with the right amount of water, mix into a paste.

5, the fish hanging paste, add the right amount of oil in the pot, burned to fifty percent hot, down into the fish fried until both sides of the pan golden brown on the plate.

6, leave a little bottom oil in the pot, add a little sugar, add tomato paste, green onions, ginger, garlic and stir fry, then add the right amount of soy sauce, a little oyster sauce, white vinegar, add a little water to boil, it is best to add water starch and turn it over, will be dripping sweet and sour sauce can be.