2. Accessories: 2 tablespoons rice vinegar, sugar 10g, salt, starch, coriander 6g, ginger 4g, egg white1g..
3. Wash a carp with black scales, chop off the head and tail, marinate for a while, and then wrap it with a thin layer of starch. Heat the oil in the pan, fry the fish head and tail until golden brown, and take out.
4. Peel the fish and cut it into 0.5cm thick fillets, and season with salt.
5, pour wine and white vinegar to fully grasp.
6. Add the sugar and pepper water soaked in advance and continue to catch well.
7. Pour in sesame oil and mix well, then add starch and grab well.
8. Pour in half an egg white and marinate for 20 minutes, then fry in a pan until golden brown.
9. Another kind of carp removes the skin from the fish, cuts the fish into mud and adds salt.
10, completely master cooking wine and white vinegar.
1 1, add the pre-soaked sugar and pepper water, and continue to catch evenly.
12, pour sesame oil and mix well, then add starch and grab well.
13, pour in half an egg white, fully grasp it, and chop coriander, onion and ginger.
14, add coriander, onion and ginger, mix well and marinate for 20 minutes, and heat oil in the pot.
15. Squeeze the fish paste into fish balls by hand, fry them in a pot until golden brown, take them out, and put them on a plate with fried fish fillets, fish heads and fish tails.
16, put oil in another pan, stir-fry Pixian bean paste, and then pour in tomato sauce.
17, pour appropriate amount of water to boil, and add fresh red pepper.
18, pour in fresh pepper and pour it on the fish.