How to make sweet and sour carp? And crispy?

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. After cleaning the carp, drain the water, obliquely cut a knife of 2.5 cm on both sides of the fish body, vertically cut 1 cm, and then cross cut 2 cm;

2. Marinate with pepper, soy sauce and a little salt;

3. Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice for later use. Mix starch and flour into paste and spread it evenly on salted fish;

4. Heat the oil to 70% heat, lift the fish tail, and fry the fish head in the oil first. Then pour oil on the fish, and slowly put the fish into the oil pan after the batter solidifies;

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, and then pour in the prepared juice. Add a little wet starch to thicken and pour it on the fish.