Cooking Steps

1. 

   Step1:1. Treat the food and carp. Drain the water. Cut 2.5cm on both sides of the body, each side obliquely (1cm in depth vertically and 2cm in depth horizontally).

2. 

   Step2:2 marinate with pepper, cooking wine, soy sauce and a little salt for 15 minutes.

3. 

   Step3:3 mix the bowl of juice, add the raw sauce, vinegar, cooking wine and water, and mix them into the sweet and sour juice.

4. 

   Step4:4. Mix the batter. Put in the corn starch. Mix the flour (1-1) to make the batter. Spread it evenly on the pickled fish.

5. 

   Step5:5. When the oil is 70% hot, lift up the fish tail. First fry the fish head in the pan. Spoon the oil on the fish body. When the batter solidifies, slowly put the fish in the oil pan. Fry until it is set and fished out. The oil temperature rises again. Put the fish in the oil pan again. Second fry again.

6. 

   Step6:Fry the 6 fish until golden. Drain. Put in the plate for later use.

7. 

   Step7:7 add a little oil to the other pot. Stir in the chopped onion, ginger and garlic. Add tomato sauce. Pour in the bowl of juice. Add less water and starch to thicken.

8. 

   Step8:8 pots on the fish. Home version sweet and sour carp is ready

9. 

   Step9:9 finished product