1, 1 carp, starch, 5 grams of white onion, 5 grams of ginger, 5 grams of garlic, 40 grams of soy sauce, 50 grams of vinegar, 10 grams of ketchup, 80 grams of sugar, 1 gram of salt, 10 grams of wine, 150 grams of water starch, 1000 grams of oil, a small half bowl of soup.

2, the fish packed, washed and dried. Score diamond shape on both sides. Wipe dry water. Stained with dry starch.

3, the pot is hot, put more oil. Then under the ginger, burst incense. Into the fish, fry until crisp outside and inside cooked, golden brown when fish out. Small fire frying almost to fry 8 minutes. Frying fish must put more oil, and should be burned to seven or eight percent of the heat and then put the fish into the pot, so that frying fish can fry the fish crispy and dry.

4, fish frying good out of the drained oil on a plate, the pan on the bottom of the oil, into the onion, ginger, garlic and incense. Add carrot grain, green and red pepper grain and green beans and tomato sauce stir fry. Then add salt, sugar, vinegar, soy sauce, yellow wine and stock. Finally, thicken with water starch. When boiling and bubbling, pour the sauce. Pour the sauce over the fish.