First, wash the grass carp, and then gently cut a few knives on the fish, which makes it easier to taste. Pour 5 ml of cooking wine and 5 g of salt on the fish, rub it evenly by hand, and marinate for 10 minute. Grass carp 1, corn kernels 20g, green beans 20g, onion 10g, ginger 10g, cooking wine 10ml, balsamic vinegar 20ml, tomato sauce 10g, sugar 10g, salt 5g.

After curing grass carp 10 minutes, the fish body is lightly coated with a layer of raw powder, so that the fried fish is not fragile and the pan is relatively complete. Add cooking oil to the pot, heat it to 60% oil, turn to medium heat, add raw fish, fry until both sides are golden, remove and plate for later use. Pour a little base oil into the pot, add 10g chopped green onion, 10g Jiang Mo and 10g minced garlic, stir-fry until fragrant, and then pour 5ml cooking wine.

Add 20g of corn kernels, 20g of green beans,10g of tomato sauce,10g of white sugar, 20ml of balsamic vinegar, 3g of salt and half a bowl of water, stir well and boil. After the sauce is boiled, add a little water starch to thicken it. When the soup is thick, pour in the fried fish. Sprinkle a little shredded onion on the fish, and this delicious and appetizing sweet and sour fish is ready.