Today, I’d like to make a sweet and sour carp for you. Now the carp is fatter and the meat is tender. No matter steamed, braised or delicious, it’s the best way to make sweet and sour carp!


1 carp
20G pickled pepper
3 tbsp cooking wine
1 teaspoon salt
2 tbsp soy sauce
Appropriate amount of green onion
Moderate amount of ginger
Appropriate amount of garlic
2 tbsp sugar
3 tbsp vinegar
1 / 2 tsp starch
5 tbsp flour
15 ml vegetable oil


Step 1
Remove the scales, dig the gills, open the abdomen, remove the internal organs and cramps of the carp, then clean them and dry them in the air;

Step 2
Cut a knife every 2 cm on both sides of the fish body to the bone, and then cut 1 cm forward along the bone to turn the fish up;

Step 3
Spread 3 tbsp cooking wine, 1 tbsp salt and 2 tbsp soy sauce all over the carp and marinate for about 10 minutes;

Step 4
Cut the scallion, ginger and garlic into powder, shred the scallion and pepper, then put 2 tbsp soy sauce, 2 tbsp sugar, 3 tbsp vinegar and 1 / 2 tbsp starch in a bowl with 7 tbsp soup or water to make juice, 5 tbsp dry starch, 5 tbsp flour and 10 tbsp water into the bowl, add water to make paste, and stir well to make yogurt;

Step 5
Pour a large amount of vegetable oil into the pot and heat it over high fire. At the same time, spread a layer of dry starch on the fish;

Step 6
The whole body of the fish is covered with powder;

Step 7
Put the chopsticks into the oil, there are a lot of bubbles and crackling sound around, smoke straight out, holding the fish tail on the pot, using a spoon to pour hot oil on the fish, so that the fish with the flower knife is turned over and shaped;

Step 8
Then slide the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, deep fry the fish over medium heat until the skin becomes soft and hard, turn it over to the other side and deep fry each side for 2 minutes;

Step 9
When both sides are fried golden, remove and put on the plate for use. Pour out the oil, leaving about 2-3 tbsp of oil in the pan;

Step 10
Heat the remaining oil in the pot until it is 50% hot. Turn the heat down and add ginger, green onion and garlic to stir fry until fragrant;

Step 11
Stir fry tomato sauce for 30 seconds, pour in the soup;

Step 12
Until the pot soup bubbling thick, bright and uniform;

Step 13
Pour the boiled soup over the fish on the plate and sprinkle with shredded green onion and pickled pepper;