Shandong Sweet and Sour Carp

Clean the 1200g carp, score the flesh deeply, and marinate with 5g salt, 30g Shaoxing wine, and 2g pepper for 20 minutes.

Coat the marinated fish thoroughly in a mixture of 50g flour and 100g corn starch, ensuring all crevices are covered.

Heat 500g vegetable oil in a wok and deep-fry the carp until golden brown and crispy, then remove and drain.