1. Prepare ingredients, wash and set aside
2. Make a cut every three centimeters on both sides of the carp
3. Add 1/3 teaspoon of salt, a little pepper, 2 teaspoons of cooking wine, ginger and green onions, mix well and marinate for ten minutes
4. Mince the remaining green onion and ginger
5. Spread the marinated fish with cornstarch evenly (forgot to take photos at this step, please forgive me)
6. Pour an appropriate amount of oil in the frying pan and cook until 70% hot and fry the fish
7. Deep-fried golden brown (you need to turn over during the frying process)
8. Remove the oil control and put it on the plate for later use
9. Leave a little oil in the pot and sauté the minced ginger
10. Add tomato sauce and sauté until fragrant
11. Add a small bowl of water, add two teaspoons of sugar, one-third teaspoon of salt, a little chicken powder, and a teaspoon of balsamic vinegar to bring to a boil.
12. Cook until the soup is thick and use a little cornstarch to adjust to water.
13. Pour the cooked sauce on the fish and sprinkle with chopped green onion.
14. Finished product
15. Finished product
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