1. After the carp is cleaned up, remove the fishy tendons at the back, use a knife to incline the fish at a 45-degree angle to cut the fish evenly, add a spoon of salt, and evenly touch the fish inside and out with your hands.
2. Put 2 tablespoons of flour, 1 spoon of starch, 1 egg, and 1 bowl of water in the basin. After making a batter, put the fish in, and put the fish on the batter.
3. After taking out the fish, coat both sides of the fish body with dry flour, then shake off the excess flour, put enough oil in the pot, when the oil is 70% hot, bend the fish into an arc and put it in a small fire. Use it for deep-frying. Chopsticks hold the fish tail
4. Fry the fish on both sides until it is slightly yellow. The fish can be removed after it is cooked. The fish can be left to dry for a while or cooled thoroughly.
5. Then return to the pan and fry it a second time, keeping the heat on a low heat to prevent the skin from being burnt, and fry until the fish is dark yellow. Take it out of the fish dish and place the tail upward.
6. In another pot, put a little oil, low heat, add garlic when it is warm and sauté until fragrant. When you smell the garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar, and 2 tablespoons of white sugar. 1 tablespoon of light soy sauce, boil
7. Pour into a small half bowl of starch, stir well, add 1/3 of the salt, boil again to turn off the heat, pour the sweet and sour sauce on the fish while it is hot, and serve.
Tips:It’s the first time to make such a beautiful fish. It’s really delicious. If you don’t like too sweet, you can put less sugar and vinegar.
