Scales, gills and viscera of carp were removed and cleaned.

Cut a knife to the fish bone every 2 cm on both sides of the fish body, and then cut forward along the bone 1 cm to make the fish turn up.

First, coat the white wine on the fish, then mix it with 1/2 teaspoons of salt and 1/4 teaspoons of pepper, then coat it on the fish, and marinate it for 10 minutes.

Put dry starch into a bowl and add appropriate amount of water to make starch paste.

Mix the starch paste evenly, then pour it on the fish and wipe it evenly with your hands.

Dice onion, ginger and garlic.

Put enough oil in the pot, and the oil will burn to about 70% heat.

Put the fish tail in your hand on the pot, pour the hot oil on the fish with a spoon, and let the fish with a flower knife turn out and shape.

Then row the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, and fry on medium heat until the skin of the fish is crisp.

Take out the fried carp and put it in a fish dish.

Leave the bottom oil in the pan and saute shallots, ginger and garlic.

Add tomato sauce and stir-fry slightly.

Add a proper amount of water to the pot, then add the remaining salt, pepper and sugar, aged vinegar and monosodium glutamate to boil.

Pour in proper amount of water starch and stir well.

Add 1 tbsp of cooked oil.

Until the sauce in the pot is bright and uniform.

Pour the sauce on the fried carp.