1.When the carp was cleared, drain the water in the fish on both sides of a 2.5 cm of the oblique knife (first cut to 1 cm deep, then flat cut 2 cm deep).
2 with pepper, salt and soy sauce marinate.
3.Combine soy sauce, sugar, vinegar, wine and water into a sweet and sour sauce for later use.
4.Starch and flour into a paste, rub the marinated fish.
5.The oil till the Qicheng hot, to bring fish tail, the first head into the oil slightly fried, scoop oil, pour in the fish, to be solidified batter the fish slowly in the pan into the.
6.When the fish until golden brown, remove and control oil in a pan for later use.
7.Stay a little oil in the wok, add the green onion, ginger, garlic until fragrant, then transferred to tomato sauce, pour prepared sauce, add a little wet starch received strong.
8.The pot is poured on the fish.