Sweet and Sour Carp
1.
After the carp is cleaned up, remove the fishy tendons at the back, and use a knife to incline the fish at a 45-degree angle to cut the fish evenly.
2.
Add a spoonful of salt and evenly spread the fish in and out with your hands
3.
Put 2 tablespoons of flour, 1 tablespoon of starch, 1 egg, 1 bowl of water in the basin, mix it up and put the fish in
4.
Carry the tail and batter the whole body of the fish
5.
After taking out the fish, coat both sides of the fish body with dry flour, then shake off the excess flour
6.
.Put enough oil in the pot. When the oil is 70% hot, bend the fish into an arc and fry it on a low fire. Use chopsticks to hold the tail of the fish while frying.
7.
Fry the fish on both sides until it is slightly yellow, and the fish can be taken out after it is cooked, and let it dry for a while
8.
Return to the pot and fry it a second time, keeping the heat on a low heat to prevent the skin from burning
9.
Fry until the fish is dark yellow and remove it from the fish dish, and put the tail up
10.
In another pot, add a little oil, low heat, add garlic when it's warm and saute until fragrant
11.
When you smell the garlic, put in half a bowl of water, boil 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of light soy sauce.
12.
Pour into a small half bowl of starch, stir evenly, add 1/3 of salt, boil again to turn off the heat
13.
.Pour sweet and sour sauce on the fish while it is hot, and serve.
Tips:
If you don't like to eat too sweet and sour, you can put less sugar and vinegar.
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