After putting the crucian carp in water to cool, Wang Tianhe began to prepare the sweet and sour sauce to be used for a while.

White vinegar, sugar, tomato paste, chicken essence, light soy sauce.

Add a can of imported craft beer, pour in some starch and stir well.

In this way, a bowl of sweet and sour sauce is made.

Immediately afterwards, Wang Tianhe boiled the oil, poured in the green onions, ginger and garlic, and the prepared sweet and sour sauce.

After boiling in the pan until thick, pour the crucian carp into the pot

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