How to make sweet and sour carp at home? Thank god, help me.

1. Carp is washed, head and tail are removed, cut into long sections, marinated with salt and cooking wine for about half an hour, and then put into egg paste made of eggs and dried starch to hang the pulp;

2. Fry the carp in a pot until both sides are golden, and take out the oil control;

3. Leave a little base oil in the pot, slice aniseed, onion, ginger and garlic, add white sugar, cooking wine, soy sauce and appropriate amount of water, and cook until the pot boils. Put the fried fish in the pot and cook until the soup is 1/3, then add vinegar and sprinkle with coriander.

Exercise 2:

1, the carp is primarily processed, and peony knives are punched on both sides of the fish;

2. Marinate the fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper and onion ginger for about 10 minute;

3. Dry the salted fish with a dry cloth, then hang the gouache paste and fry it in an 80% hot oil pan until golden and crisp;

4. adjust sweet and sour juice. Add oil, tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and finally add a little corn starch;

5. Dish the fried fish and pour in the prepared sweet and sour juice.