Ingredients

One carp, 1/4 small onion, half green bell pepper, half red bell pepper, one piece of ginger, 3 green onions, 3 tablespoons of flour, 3 tablespoons of corn starch, 5 tablespoons of ketchup, 1.5 tablespoons of sugar, 2 tablespoons of balsamic vinegar, and water starch.

Practice

1, prepare one carp, clean it.

2, carp after removing the tendons. Starting from the head of the head, tilt about 45 degrees angle, the fish on the flower knife, and then in the distance of about 2 to 3 centimeters from the place followed by a slice, has been sliced through.

3, hit a good knife carp. As shown in the picture, remember that the knife is tilted to hit the knife, do not cut straight.

4, playing a good knife fish into a larger plate, evenly spread a layer of cooking wine and salt, and then add patted ginger, scallion white, scratched and marinated for half an hour, deodorant, taste.

5, mix the flour and starch together, slowly add water and stir into a bowl of thick, silky batter.

6, marinated carp, remove green onions, ginger, both sides evenly hung with a layer of batter.

7, the pot of boiling oil, 7 into the heat into the carp, deep-fried to the skin stereotypes, turn to medium heat frying for about 3 minutes until cooked, fish out, once again the oil is heated, and then into the carp to repeat the frying for about 30 seconds to the surface of the golden and crispy, fish out of the oil drained into the plate.

8, before frying the fish, marinate the fish in that time, to prepare the ingredients: half of the green pepper and half of the red pepper into julienne, a small piece of onion into julienne, green onion also cut into julienne.

9. Add 1.5 tablespoons of sugar and 2 tablespoons of balsamic vinegar to 5 tablespoons of tomato sauce and mix well.

10: In a separate pan, heat a little oil, sauté the shredded vegetables, and spread evenly over the fish.

11, hot a little oil in the pan, into the green onions, ginger sautéed.

12, into the seasoned tomato sauce, medium heat stir-fry until bubbling, out of flavor, mixing the right amount of water starch into the thickening.

13, while hot and evenly poured into the plate can be, eat while hot. Crispy skin, fresh fish, sweet and sour sauce