Method 1:

1. First, prepare a carp, and appropriate amount of onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, salt, flour, starch and tomato sauce. After the preparation is complete, we can adjust the sweet and sour juice first, and prepare a spoonful of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar, a proper amount of tomato sauce and five spoonfuls of water, and adjust it according to this ratio.

2. Take out the carp, brush off the scales, remove the unwanted things in the fish's stomach, then clean them, and then cut the oblique knife on the front and back sides of the fish with a knife, starting from the tail, with the blade facing the tail, layer by layer. Then put it on a plate, use pepper and salt, soy sauce, evenly spread it on the fish, and start pickling.

3. After the fish is salted, mix the starch and flour into a batter and then spread it all over the fish. When the batter on the fish is dry, start to take it out of the pan, clean the pan and pour the oil, then fry the fish gently in the pan. When the color of the fish turns golden brown, you can take it out, control the oil and put it on a plate.

4. Leave some oil in the pan for frying fish, wash the shallots, ginger and garlic, cut them into small pieces, and throw them into the pan for a big smell.

Method 2:

1. Fry the fish on both sides.

2. Put all kinds of ingredients into the pot and mix well.

3. In order to make the fish more tasty, put the fish in the prepared juice and cook it for a while.

4. Add onion and starch to thicken.

5. pour the prepared juice on the pan and put it on the plate.