Exercise:
1. After the carp is cleaned, drain the water, and diagonally cut a knife on both sides of the fish every 2.5 cm.
2. Marinate the fish with pepper, soy sauce and a little salt.
3. Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice for later use.
4. Mix flour and starch into paste and spread it evenly on the salted fish.
5. Put the oil in the pot and burn it to 70% heat. When lifting the fish tail, fry the fish head in the oil pan first.
6. While frying the fish head, pour the oil on the fish with a spoon, and then slowly put the fish into the oil pan after the batter solidifies.
7. When the fish is fried to golden brown, remove the oil control and put it in the plate for later use.
8. Leave a little oil in the pan, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and then pour in the prepared sweet and sour juice.
9. Add a little wet starch concentrated juice and pour it on the fish.