The practice of sweet and sour carp! ! ! At least three kinds.

As a foodie, I also like to eat this.

the first type: clean up the carp, drain the water, cut a knife obliquely on both sides of the fish, and then marinate it with pepper, soy sauce and a little salt. Mix starch and flour into paste, evenly spread it on the marinated fish, then burn the oil to 7% heat, lift the fish tail, fry the fish head in oil a little first, and when the fish is golden brown, remove the oil and put it on a plate for later use. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic until fragrant, and then pour in the prepared juice.

the second type: put the oil in the pan, and when the oil is about 7% cooked, put the fish down. When the fish on one side is fried until the skin becomes hard, put out the fire, wait for 1 to 2 minutes, and then take the carp out of the pan. After taking out the pot, put the fried golden carp on a plate, burn the oil to about four layers, then put the chopped green onion, shredded ginger and acid into the pot to fry the fragrance, and stir-fry it twice to pour it on the carp.

the third method: wash and drain the fish, and cut one knife obliquely on both sides of the fish body at a distance of 2 cm. When the carp slices are finished, marinate them with pepper and soy sauce for a while. When marinating the fish, you can first heat the oil in the pot, put it in an oil pan and fry it until golden brown, then take it out and plate it. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic, saute until fragrant, then pour in the prepared sauce, stir constantly, and finally add a little starch to collect the juice and pour it on the fish.