2. Put the fish in a pot, sprinkle with salt and pepper, and then spread it evenly on the fish. Marinate for five minutes to taste the carp. Flatten a few pieces of garlic, cut them into minced garlic and put them on a plate for later use.
3. Beat the two egg whites into the basin, add a spoonful of baking powder and stir well.
4, pour in two spoonfuls of starch, two spoonfuls of flour, stir three times left and three times right into a paste, don't have pimples, it looks more delicate, then add a spoonful of vegetable oil and stir until it becomes silk. Put the fish in the batter, hang the batter evenly on the fish, lift the fish and hang the batter on the flower knife.
5. Fry the carp, pour the vegetable oil into the pot, and heat the oil to 50%. Stir-fry the fish head and tail together for a while, and then slowly put them into the oil pan. This process should always be kept in a medium fire.
6. If you use chopsticks, you can easily insert the fish to prove that the fish is cooked. Then turn up the fire, raise the oil temperature, and fry the fish golden brown.
7. The whole frying process lasts for 5 to 6 minutes. If fried for a long time, the small thorns will be fried and the taste will be better. Take it out first to control the oil and put it on the plate.
8. Leave the oil in the pot, pour in the minced garlic, add 30 grams of tomato sauce and stir when the garlic is fragrant, add 30 grams of white sugar, 1 gram of salt, add two spoons of water, add 15 grams of white vinegar and stir with a spoon. When the water boils, hook a little water starch and stir with a spoon.
9. When the soup becomes sticky and frothy, pour the soup on the fish. Finally sprinkle with chopped green onion and white sesame seeds.