1 crucian carp (1 catty), 1 cilantro, oil and salt, 1 green onion, 1 piece of ginger, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of ketchup, 5 tablespoons of water, cornstarch,

Steps to make:

1. Choose fresh crucian carp. Carp scrape off the scales, and then remove the gills and internal organs, a layer of black membrane inside the fish belly should be removed cleanly, the black membrane inside the fish belly tastes fishy, it should be removed cleanly, otherwise, make the fish fishy taste heavy. Wash the fish, wipe off the surface of the water.

2. Cut both sides of the fish across a few cuts, deep to the fish bone, so that the carp can be better flavored.

3. Evenly rub both sides of the carp with a little salt, white pepper, cooking wine, put on the green onion and ginger slices, marinate for 10 minutes.

4. When the time is up, pick out the scallion and ginger slices without using them, and then evenly coat both sides of the yellowtail and the knife edge with a layer of dry starch.

5. Add oil to the pot and heat, into the yellowtail fish frying, first fish on both sides of the frying to the stereotypes, fish, raise the oil temperature, and then into the fish to re-fry the yellowtail fish fried to the surface of a layer of crust, the color of the golden, fish out of the drained oil. Put the fried fish, put the fish into the plate to be used. Fry the fish twice, fry the fish first stereotypes, and then high-temperature re-frying to force out the excess oil, you can make the surface of the crucian carp more crispy.

6. Pour out the oil in the pan for frying the fish, leave a little oil in the bottom, add green onion and ginger, and stir-fry until the color of green onion and ginger turns red, then pick up the green onion and ginger and don't.

7. Add the tomato paste and stir-fry the sour flavor over low heat, add 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of tomato paste, 5 tablespoons of water, stir well, and then drizzle in the appropriate amount of water starch to thicken the sauce, and heat the sauce until the sauce becomes sticky, turn off the heat, the sweet and sour sauce is simmering well.

8. Boiled sweet and sour sauce, poured on the fried carp, sprinkle parsley can be, a plate of sweet and sour crucian carp color and flavor is done.