Carp to scale, cut out the viscera, dig out two gills clean, every 25 cm, first straight cut (1.5 cm deep) and then oblique cut (2.5 cm deep) into knife flowers. Then lift the tail of the fish to open the edge of the knife, sprinkle the salt into the edge of the knife and marinate slightly, and then evenly smear the wet starch on the whole body of the fish and the edge of the knife. Put peanut oil in the wok. When the medium heat reaches 70% heat (about 175 ℃), put the fish tail into the pot to open the knife edge.
Hold the fish with the spatula to avoid sticking to the bottom of the pot. Fry for 2 minutes. Push the fish to the edge of the pot. The fish will be square. Then fry the fish for 2 minutes with the back facing down. Then put the fish flat. Press the head with the spatula to fry for 2 minutes. When all the fish are golden, remove them and put them on the plate. Leave a small amount of oil in the frying pan. When it's 60% hot (about 150 ℃), put in onion, ginger, garlic powder, refined salt, soy sauce, add clear soup, white sugar, and stir in the hot fire. Put in wet starch and mix well. Cook in vinegar to make sugar vinegar juice. Pour it on the fish quickly.