1. The fish can be cut into pieces. The bones can be cut into pieces and fried together, or they can be stewed separately.
2. Put two teaspoons of salt and rub the fish, rinse, and change the water several times until the water is clean and clear. Then use one teaspoon of salt, two teaspoons of pepper, and one tablespoon of cooking oil. Marinate for ten minutes.
3. The fish pieces are marinated, and fried with starch and yellowish, fish out and fry again.
4. Ketchup, apple cider vinegar, sugar, one to one to 0.5, mix well, I adjust my own taste. The sweetness and sourness can be adjusted by yourself.
5. The fish pieces are deep-fried and crispy and served on a plate.
6. Add half a bowl of water to boil the mixed juice to thicken it, thicken it, and it will be difficult to flow when lifted with a spoon. Just pour it on the fish pieces.
Tips:1. It is best to choose thick flesh with few thorns. Grass carp I use
2. The amount of tomato sauce and apple cider vinegar should be added as appropriate. The dip is more comprehensive, but the rest is wasteful. If you like more, follow: tomato sauce, apple cider vinegar, sugar, one to one to 0.5 ratio
