Cooking Steps

1. 

   Step1:Prepare ingredients. Cut onion, ginger and garlic. Remove scales, gills and internal organs of Carassius auratus.

2. 

   Step2:Cut the crucian every two centimeters, as shown in the picture.

3. 

   Step3:Let's add salt, pepper powder, soy sauce, cooking wine, onion, ginger and garlic to crucian carp and marinate for about 20 minutes. Leave 1-2 cloves of garlic and cut them into pieces to make sweet and sour sauce.

4. 

   Step4:Take out the pickled crucian carp and stick a layer of dry flour evenly. Wrap evenly at each cutting point.

5. 

   Step5:Shake off the excess flour and fry the crucian carp in the oil pan over medium low heat until golden. I use rapeseed oil. I can also use other vegetable oil. First, squeeze the fish head and tail together and fry for a shape. Then continue to fry until golden, and then put them into the plate for later use.

6. 

   Step6:Another pot. Add sugar and water. Turn on the heat.

7. 

   Step7:Stir fry until sweet and yellow, and pour in vinegar.

8. 

   Step8:Add the water starch and stir evenly. Keep the whole process low.

9. 

   Step9:Add garlic.

10. 

    Step10:Stir evenly to turn off the fire.

11. 

    Step11:Pour the fried sweet and sour sauce on the fried crucian carp.

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin