Sweet and Sour Grass Carp

1. Wash the grass carp thoroughly and chop off the fish head.

2. Remove the middle fish bone from the fish tail and do not cut the fish meat.

3. Cut off the large spines on both sides of the fish meat.

4. Then cut the fish into slices.

5. Put the fish into a bowl, add salt, cooking wine, and pepper. Grab it by hand and add an egg white to mix well.

6. Put the sesame seeds into the pot and stir fry until cooked.

7. Add starch to evenly coat the fish fillets with starch paste.

8. Cut the carrots and ginger into circles.

9. Heat up the oil in the pot, then fry the fish head and tail first. Stuff ginger into the fish mouth and fry, with the fish tail standing upright. Fry until golden brown, then remove.

10. Fry the fish fillets until golden brown and remove.

11. Cut the ginger and scallions into small pieces.

12. Add oil to the pot and fry with scallions and ginger until fragrant.

13. Add half a bowl of water, add tomato sauce and sugar, stir with a spoon, then add water starch to thicken the sauce, and add sesame oil.

14. Put carrots in the fish's mouth. Drizzle the juice over the fish and sprinkle with sesame seeds.