1, the carp is primarily processed, and peony knives are punched on both sides of the fish;

2. Marinate the fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper and onion ginger for about 10 minutes;

3. Dry the salted fish with a dry cloth, then hang the gouache paste and fry it in an 80% hot oil pan until golden and crisp;

4. adjust sweet and sour juice. Add oil, tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and finally add a little corn starch;

5. Dish the fried fish and pour in the prepared sweet and sour juice.

Exercise 2:

1. Prepare a carp and clean it.

2. Prepare side dishes: green pepper, onion, ginger and leek.

3. After the carp is deboned. Starting from the head, tilt the fish about 45 degrees, put a flower knife on the fish, and then put another knife every 2 to 3 centimeters until the fish is finished.

4. Carp is equipped with a flower knife. Remember that the blade is inclined, not straight.

5. Put the fish into a large plate with a flower knife, evenly spread a layer of cooking wine and salt, then add the chopped Jiang Mo and onion, catch it and marinate it for half an hour, and remove the fishy smell.

6. Mix flour and starch together, slowly add water and stir into a bowl of thick silk batter.

7. Pickled carp, remove onions and ginger, and hang a layer of paste evenly on both sides.

8. Heat an appropriate amount of oil in the pan, add carp to 70% heat, fry until the skin is set, fry for about 3 minutes on medium heat until cooked, take out, heat oil again, add carp to fry for about 30 seconds until the surface is golden and crisp, remove and drain the oil, and plate.

9. Before frying the fish, during the period of pickling the fish, prepare the ingredients: half a green pepper, half a red pepper, chopped onions, and shredded onions.

Add 1, 5 tablespoons tomato sauce and 1.5 tablespoons sugar and 2 tablespoons balsamic vinegar and mix well.

1 1, heat up the oil and stir-fry the silk.

12, spread evenly on the fish.

13, heat a little oil in the pan, stir-fry the onion and ginger.

14, add the prepared tomato sauce and stir-fry over medium heat until it bubbles and smells good.

15, adding appropriate amount of starch to thicken.

16, evenly pour into the plate while it is hot, and eat it while it is hot. Crispy skin, fresh fish, sweet and sour sauce.