The ingredients are as follows: 1 carp, 1 egg, 2 tablespoons of flour, proper amount of peanut oil, 1 tablespoon of salt, 8 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of starch, half bowl of water starch, 2 tablespoons of tomato sauce, and so on.

The specific method is as follows: after cleaning the carp, remove fishy tendons on both sides, then slice the fish evenly with a knife inclined at a 45-degree angle, add 1 spoon of salt, spread the salt evenly on the fish from top to bottom by hand, and add 2 tablespoons of flour, 1 spoon of starch, 1 egg and 1 bowl of clear water to the pot. Let the caught fish dry for a while, or let it cool in Toya, and then fry it in the pot for the second time. Be sure to use a small fire to prevent the skin from burning, and fry the fish until it is dark yellow, before you can put the fish in the fish plate. Put your tail up, put a little oil in the other pot and simmer. When the oil is warm, add the minced garlic and stir fry. 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, 1 tsp soy sauce, bring to a boil, pour in half a bowl of water starch, mix well, add half a spoonful of salt, turn off the heat after boiling again, and pour the sweet and sour juice on the fish while it is hot. Serve!