1. One carp, clean it up.
2. Cut a knife at the head and tail of the carp.
3. Gently tap the body of the fish to pull out the fishy line.
4. Make a diagonal cut of 45° upwards every 3 cm.
5. Spread the fish body with appropriate amount of salt, white pepper, and cooking wine. Put the sliced ginger and green onion on the knife edge and marinate for 30 minutes.
6. The flour starch is adjusted to a paste in the ratio of 1:2 (not too thin, otherwise the paste will not hang), and the starch paste is evenly spread on the fish.
7. Put an appropriate amount of vegetable oil in the wok and cook until it is eight minutes hot. Carrying the tail of the fish, use a spoon to pour the hot oil on the fish until the meat turns out.
8. Fry the carp in oil, take it out, and place it on a plate.
9. Leave a small amount of base oil in the pan, pour a small amount of carrot shreds (be thin, not too much, mainly for good-looking) and stir fry. Then grab a handful of white sugar and an appropriate amount of tomato sauce and stir fry evenly. Add a small amount of water and an appropriate amount of balsamic vinegar, bring it to a boil, and pour it evenly on the fish.
