Sweet and sour carp

Method

1. 1 Make deep diagonal cuts along both sides of the carp, reaching the bone and spaced 2 cm apart.
2. 2 Bend the fish's body into a curved shape and secure it with bamboo skewers before coating it with flour.
3. 3 Bending and holding it in place is the characteristic shape of a fish crossing the Yellow River; a straight fish loses its distinctive form.
4. 4 Coat each notch with cornstarch, then deep-fry at 180 degrees for 8 minutes.
5. 5 Use Zhenjiang black vinegar instead of white rice vinegar; that's the authentic sour taste of Shandong.
6. 6 Simmer balsamic vinegar with sugar and tomato paste until thickened, then pour over the hot fish.

With an appliance

• Air fryer 45 min

  Replace step 4: thoroughly spray oil into each crevice of the flour-coated fish, air fry at 200 degrees for 18 minutes, and flip at the 10th minute to ensure the fish curls up and becomes crispy. Steps 5 and 6 still involve preparing the black vinegar sauce separately, then pouring it over the hot fish.