Cooking Steps

1. 

   Step1:Wash the carp and drain. Slice 2.5cm on each side of the fish. Cut vertically for 1cm. Then cut flat for 2cm. Marinate with pepper, soy sauce and salt for 30 minutes.

2. 

   Step2:2 mix the bowl juice. Mix the raw sauce, vinegar, cooking wine, tomato sauce, water and sugar into the sweet and vinegar juice for standby.

3. 

   Step3:3. Mix the carp paste, starch and flour into a paste and spread it evenly on the cured fish.

4. 

   Step4:Put cooking oil (or peanut oil) in the 4 pot and heat it to 70% heat. Lift the fish tail. First fry the fish head in the oil pot. Pour hot oil on the fish. When the batter solidifies, slowly put the fish in the oil pot. Want the fish tail to rise (two hedgerows can be used to assist in bending the fish body and shaping).

5. 

   Step5:5 double fry. When the oil temperature rises to 80% of the heat, put the fish in the oil pan again and pour the oil into the fish with a spoon. Fry until crispy and golden. Take out the oil control and put it in the plate for standby.

6. 

   Step6:6 leave a little oil in the pot. Put in the chopped green onion, ginger and garlic. Stir in the mixed juice and a little water starch to thicken the pot.

7. 

   Step7:7 pour the sweet and sour juice on the fish to finish it

8. 

   Step8:8 finished product