Practice: carp preliminary treatment (remember to draw white tendons), put peony knives on both sides of the fish; Marinate fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper and onion ginger for about 10 minute; 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; Add oil, tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and finally add a little corn starch; Put the fried fish in a dish and pour in the prepared sweet and sour juice.
Sweet and sour carp are generally made of yellow river carp, fried and fried. The cooked fish is tender, sweet and sour, and slightly salty.