1, the raw material is carp, the auxiliary material is string beans, the seasoning is salt, cooking wine and soy sauce, and the seasoning is onion, ginger, garlic, white sugar, water starch, starch and rice vinegar.

2. Carp should clean gills, viscera and fish scales in advance, change knives after cleaning, change carp into unified flower knives and change knives.

3. pat the dry starch evenly on the fish. After the shooting, mix the water starch into gouache paste, and mix the starch and water evenly. Next, pour the oil into the pot and heat it to 50%. Hang the mixed water and starch paste evenly on the fish.

4. Then fry the fish in the oil pan. First fry the fish head in the oil pan and soak it slowly. Fried fish is crisp outside and tender inside, with golden color. Take it out and put it in the pot. Come on in the pot below.

5. Add minced garlic, Jiang Mo and chopped green onion, stir-fry until fragrant, add cooking wine, add rice vinegar, sugar and salt, cook the juice to make it sweet and sour, add soy sauce, thicken the juice after stirring, pour in bright oil, pour the juice evenly on the fish, and sprinkle with green beans and sweet and sour carp.