Shandong-style Sweet and Sour Carp

Shandong-style Sweet and Sour Carp is a traditional Chinese dish that is widely popular in the Shandong province of China. The dish consists of fresh carp that is coated in a crispy batter and then deep-fried until golden brown. The fish is then served in a sweet and sour sauce that is made from vinegar, sugar, and other spices. The sauce is thickened with cornstarch and infused with the flavors of ginger, garlic, and green onions. The result is a tangy and sweet-caramelized coating that perfectly complements the tender and juicy flesh of the fish. The dish is typically served as a main course, accompanied by rice or noodles.