Grass carp 1, egg 1, cooking wine 3 tablespoons 45 ml, dry starch 2 tablespoons 30 g, tomato sauce 2 tablespoons 30 ml, shredded ginger 15 g, sugar 50 g, rice vinegar 3 tablespoons 45 ml, salt 1 teaspoon 5 g, wet starch/kloc-0.

working methods

1, grass carp head, scales and internal organs are removed, cleaned, cut from the middle piece along the back bone, fish on both sides are removed, then sliced with an oblique blade and marinated in cooking wine for 20 minutes.

2. Beat the eggs into a bowl, add dry starch and beat them into egg paste.

3. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate.

4. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

5. Quickly pour the prepared sweet and sour juice on the fried fish fillets.