Sweet and Sour Carp

Ingredients

• Carp
• Ketchup
• White Sugar
• White Vinegar
• Cornstarch (Starch)
• Salt
• Scallion (Green Onion)
• Ginger
• Cooking Wine
• 1 stalk of cilantro
• Two bowls
• One chef's knife
• One wire mesh skimmer and one turner

Steps

1. Wash the carp clean to ensure no fish scales or foreign objects remain.
2. Place the head facing left and the belly facing down, holding the knife in your right hand. Slice vertically down 1 cm, press firmly against the fish body and slice towards the left 3-4 cm, then lightly score a cut in the middle of the fish fillet.
3. Place the fish in a bowl, then slice the large ginger into pieces and cut the large scallion into segments (just cut them roughly; the main purpose is to remove the fishy smell).
4. Use all your strength to squeeze the juice from the scallion and ginger into the bowl.
5. Add 20g of salt and 25g of cooking wine, then give the carp a 'bath' (massage it) and apply evenly.
6. Pick a clean bowl, add 100g of flour, 200g of starch, 180g of water, and 5g of salt. Mix by hand until the batter is thick and slightly stretchy/sticky, then crack in one egg and mix again.
7. Wait for 30 minutes.
8. Place the fish on a cutting board and dry the surface with a dry towel (this allows the batter to stick better).
9. Rinse the bowl and dry it with a towel.
10. Heat oil in the wok. Add about 1L of oil and heat to 70% heat (200-240 degrees Celsius).
11. Pick up the fish by the tail and submerge the fish head into the oil. Pour hot oil over the fish body with a ladle. After the batter forms, slowly put the fish into the pot. Use a turner to gently scoop up the fish's head, then slide a wire mesh skimmer underneath it to support it so the bottom doesn't burn.
12. Prepare a plate to hold the finished fish and place it next to the wok.
13. Use a turner to gently flip the fish over, coordinating with the wire mesh skimmer to prevent breaking. Fry for another two minutes, using the same method (skimmer supporting the head, turner supporting the body, and sliding onto the plate).
14. Drain the oil from the wok into the dry bowl and set aside in a clean area. Wash the wok thoroughly.
15. Add 50g of water, 40g of ketchup, 20g of white sugar, and 10g of white vinegar into a small bowl and mix well.
16. Prepare another small bowl with 10g of cornstarch and 10g of water. Stir until mixed to make a cornstarch slurry.
17. Turn on high heat to heat the wok, then pour in the prepared sauce. Bring to a boil over high heat, then lower to low heat.
18. Add the prepared cornstarch slurry while stirring. Turn off the heat after 20 seconds.
19. Pour the sweet and sour sauce evenly over the fish using a ladle. You can add some cilantro or chopped scallions for garnish. Sweet and sour carp is done.
20. The sweet and sour sauce is a bit thick this time...