Fry both sides. When the oil temperature rises a little, put the fried fish in and fry it again. This step can make the skin more brittle and force out excess oil. Don't fry it for too long. It will not be thin or thick when the juice is beaten in 30 seconds. If it is thin, it will hang, and if it is thick, it will be poured unevenly. It is also required to hang the paste well before it can be finalized; Finally, the temperature and technique of frying fish are required, which is the key to this dish, so explain it step by step. Leave the bottom oil in the pot, add tomato sauce, sugar, white vinegar and a proper amount of salt. Add a small amount of water. The fire boiled it thick. Pour in bright oil. Pour the boiled sweet and sour juice evenly on the fried fish.

Pour half a pot of refined oil into the pot. When the oil is heated to 50%, sprinkle starch on the fish, slowly put it into the pot, add the fish head, and slowly fry the oil with low heat. After about 10 minutes, the meat becomes golden. Put the fish body and head on the plate, pour out the oil and wash the pot. The method of sweet and sour fish is simple, and it is a common dish in the menu. The taste of sweet and sour fish belongs to sweet and sour taste, and the practice belongs to cooking. But how to make sweet and sour fish is the best, mainly depending on your own taste habits to adjust the details. Nutritional value: Carp meat is tender, delicious and nutritious, which is of great benefit to human body. Carp can be used as medicine for treating liver cirrhosis, ascites, edema, chronic nephritis, cough and asthma, epistaxis, nausea and vomiting, otitis media and so on.

Scales, gills and viscera of carp are removed and washed. At intervals of 2.5 cm, the fish body is carved straight and then cut obliquely (about1.5 cm deep), then the knife is lifted to open the fish body, the refined salt is withdrawn into the fish body for a little pickling, and a layer of wet starch paste is evenly coated on the knife edge and the whole body of the fish. The fish used in this dish is carp, which is plump and elastic, and is very suitable for making sweet and sour fish. Fried fish tastes very crisp, and with the sweet and sour taste, it is really a rare home-cooked dish. Dephosphorize the fish, wash the fins, gills and internal organs, cut a knife every 2 cm on both sides of the fish to the bone, and then cut 1.5 cm along the bone to turn the fish up. The golden cake and diced green plum are slightly scalded with boiling water.