Cooking: frying, sauce, characteristics, crispy on the outside and tender on the inside, strong sweet and sour flavor, brownish red color, main ingredients: grass carp or carp. Accessories: pickled pepper shreds, green onion white shredded, coriander. Seasoning: ginger garlic rice, green onion, salt, soy sauce, cooking wine, sugar, vinegar, sesame oil less, water bean powder, fresh soup. Production process: 1. After the initial processing of the main ingredients, in the fish back meat thick outside each of the 5 to 7 knives into pieces, < using a straight cut, flat blade knife method, the purpose of the > is to give each guest, one piece per person, the knife spacing is symmetrical, try to avoid the fish belly flower wear, fish tail repair neatly, the fish head with the root cut, with stem ginger onion, cooking wine, salt code flavor 5 one 10 minutes, dried fine bean powder mixed with the appropriate amount of water, mixed into semi-fluid water bean flour to be used, when < hanging paste, you can also use whole egg bean flour or raw cooked bean flour >, pickled pepper to grain and seed and green onion white cut into fine wires, soaked in water, coriander washed and set aside. 2, the pot into the high heat on the wide oil 50% hot, the fish hanging paste, one hand fish tail, the fish head down into the oil pot does not put, the other hand with the fried fat scoop hot oil constantly poured on the fish, so that the fish slices are heat-set, in the gently put the back of the fish down into the oil pan fried fished out, when the oil temperature rises 70% hot, in the pot into the pan fried until the outside crisp, golden fishing out, put into the plate neutral placed< with a towel to pad the back of the fish, with light pressure by hand can >. 3. Clean pot into the fire, under the cold oil appropriate amount of 30% hot, put ginger garlic rice < according to the ratio of 1:2 >, green onion, stir-fry fragrant soup, put in salt, sugar, cooking wine, to be flavored, hook thick second-rate mustard, put in vinegar, sesame oil a little < color is not enough, add a little soy sauce> push up the pot, pour the juice on the fish, sprinkle with accessories.