What do you need to make sweet and sour carp? What is the process of making this dish?

Carp, onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, tomato sauce, salt, starch, flour.

Second, practice:

1. Clean the carp, drain the water, obliquely cut 2.5cm on both sides of the fish (first vertically cut 1cm, then cross cut 2cm), and slightly marinate with pepper, soy sauce and a little salt.

2. Mix soy sauce, sugar, vinegar, cooking wine and water with a spoonful of tomato sauce to make sweet and sour juice.

3. Mix starch and flour into paste and spread it evenly on salted fish.

4. Heat the oil to 70% heat, lift the fish tail, fry the fish head in the oil first, then pour the oil on the fish, slowly put the fish into the oil pan after the batter is solidified, and then fry the fish until golden brown. Take out the oil and put it on a plate for later use.

5. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, then pour in the prepared juice, add a little wet starch to thicken the wok and pour it on the fish.

Third, matters needing attention:

1. Carp has a white rib on both sides of its abdomen, just like a thin line. Removing it can remove the fishy smell.

Because carp has a good flavor, monosodium glutamate can't be put in the production process.

3, carp cut open and washed, put it in milk for a while to go fresh.

4. When frying fish, you should hold the fish tail, pour the fish body with hot oil while frying, and then dip it in oil after solidification.