Carp, cooking wine, onion slices, ginger slices, starch, egg yolk, edible oil, tomato sauce, white sugar, white vinegar and salt.
Step 1: Prepare the slaughtered carp. First, cut the fish bones with a straight knife, then put the knife flat and push it forward into pieces. Don't cut it off, and then cut the skin twice.
Step 2: After cutting the knife, spread onion slices and ginger slices, and then pour a little cooking wine to marinate it.
Step 3: Mix a batter, pour a proper amount of corn starch and an egg yolk into the bowl, then add a proper amount of clear water, and mix well without pimples. After mixing, add a little cooking oil and mix well for later use.
Step 4: pat the pickled carp with a layer of dry starch inside and outside, and pat evenly.
Step 5: put the carp into the prepared batter after the pat is even, and fully and evenly wrap the batter on the carp.
Step 6: Cook the oil from the pan until the oil temperature rises to 60%, put in the carp covered with batter, fry one side until it is set, then fry the other side, take it out after it is set, raise the oil temperature again, put in the carp and fry it once, and then put it in a plate to make a shape.
Step 7: Take the pan again, put a little oil in the pan, add a tablespoon of tomato sauce, then add two tablespoons of white sugar, two tablespoons of water, one spoonful of white vinegar and a little salt, stir well, and after boiling, add a little water starch and boil until thick.
Step 8: Boil it and pour it on the fish.