The recipe for sweet and sour fish is as follows:

Prepare the ingredients: carp, pepper, salt, flour, starch, eggs, tomato paste, white sugar, white vinegar, and garlic.

Step 1: Clean the carp, cut the fish on both sides, put the fish into a basin, add salt and pepper, apply it evenly on the fish, and marinate for five minutes.

Step 2: Crack two egg whites into a basin, add two spoons of starch and two spoons of flour, and stir into a paste without lumps. Add a spoonful of vegetable oil and stir evenly again.

Step 3: Put the marinated fish into the batter, and evenly coat the body with batter, as well as the inside of the knife.

Step 4: Pour vegetable oil into the pot, heat the oil until it is 50% hot, take the fish tail and fry the head for a while, then slowly put the fish body into the oil pot and keep it medium The fire kept pouring hot oil on the exposed fish body.

Step 5: After setting the shape, use chopsticks to prick the fish body. If it can be pricked easily, it means the fish is cooked. The oil temperature will rise and fry the fish until it turns golden brown. The whole process of frying the fish will take about approx. It will be ready in about 6 minutes. Take out the fish and put it on the plate.

Step 6: Leave oil in the pot, stir-fry the minced garlic, add 30 grams of tomato paste and stir, pour in 30 grams of sugar, 1 gram of salt, add two spoons of water, and then add 15 grams of white vinegar. Stir evenly with a spoon, and finally add a little water starch. Stir constantly with a spoon. When the soup becomes thick and bubbly, pour the soup on the fish.