1 carp (500-600g), 1 tbsp wine, 2 tbsp soy sauce, cornstarch (to be rubbed on when frying), 1/2 small cooked bamboo shoots, 3 shiitake mushrooms, pinch of red roe, 10cm green onion, 2 slices of thinly sliced ginger, 1 slice of garlic, 1 tsp strong salt, 1 tbsp sweet and sour, ketchup, 6 tbsp white sugar 3/4 cup water, 3-4 tbsp vinegar, 1 tbsp cornstarch. Frying oil, deep frying oil as you like.

How to prepare:

1) Remove scales from the carp, clean, cut a 6-7 cm slash in the belly on the downward side, cut 3 slashes diagonally on both sides, season with wine and soy sauce. Drain for a few minutes, dust with cornstarch and deep-fry in boiling oil for about 10 minutes.

②Slice cooked bamboo shoots, shiitake mushrooms (soften), carrots and ginger into julienne strips, and cut garlic into 2 halves.

3) Mix the seasoning of sugar and vinegar and set aside.

④Heat 4 tbsp oil, stir-fry garlic, green onion, ginger, carrot, shiitake mushrooms and cooked bamboo shoots in order, then add the sweet and sour seasoning from ③ to cook, thicken the sauce with water-soluble cornstarch, and drizzle it over the fried carp.

The sweet and sour sauce will be good after the carp to fry for the second time, while hot, sweet and sour sauce poured on the fish.

The sweet and sour sauce should be poured over the fish while it is still hot.