Ingredients

Main Ingredients

Carp

1 fish

Supplementary Ingredients

Oil

Amount

Salt

Amount

Tomato Sauce

60g

Mixed Wine

15g

Buttermilk

Rice Sugar 12g

Balsamic Vinegar

60g

Water Starch

15g

Ginger

Moderate

Scallion

Moderate

Colorful Pepper

Moderate

Peas

Moderate

Steps

Steps

1. Remove scales and gills from the fish, cut open the belly and remove internal organs, wash and drain.

2. Press the fish body and cut off the head and tail.

3. Hold down the fish with one hand, use a fast knife to slice the fish meat against the bone, turn it over and slice another piece of fish meat, and then slice off the meat with thorns here in the belly of the fish.

4. Cut off two pieces of fish, skin side down in the fish first cut straight knife, then cut diagonal knife, deep until the fish skin into a diamond-shaped knife pattern.

With cooking wine, fine salt were smeared on the fish head and fish meat.

5. Cut the chin diagonally along the gills of the fish and divide the head into two. Keep the half with the pectoral fins for use.

6. Beat egg whites.

7. Dip the fish, head and tail into the mixture, then remove excess water with kitchen paper.

8. Roll the fish in dry cornstarch and shake off the remaining flour by lifting the tail with your hands.

9. Frying pan with high heat, hot oil, burned to 80% heat, the fish meat frying stereotypes. Fish head also into the pan deep-fried to golden brown, into the pan fried with chopsticks to press the head of the fish so that its chin part of the unfolding of the stereotypes, fish out of the standby.

10. Heat the oil in the pan, deep-fry at high temperature, deep-fry all the fish until golden brown, drain the oil, and place on a plate.

11. Put the fried fish head and body in the plate back to the shape of the whole fish, the head and tail should be up.

12. Dice the colored peppers and set aside.

13. In a pan, leave a little oil, put the scallions stir-fried.

14. Fish out and add minced garlic, peas, colored peppers stir-fried, the tomato sauce into a bowl, add some fresh soup, rock sugar, balsamic vinegar, wine, soy sauce, wet cornstarch and mixed into a sauce, with a high fire after the thick, drizzled with sesame oil.

15. Pour it on the fish.