How to fry fried carp crispy and delicious?

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

2. Add a spoonful of tomato sauce to soy sauce, sugar, vinegar, cooking wine and water 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, and then slowly put the fish into the oil pan after the batter is solidified.

5. When the fish is fried to golden brown, take out the oil control and put it on the plate for later use.

6. 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, thicken with a little wet starch, and pour over the fish.