Ingredients: grass carp 750g
Seasoning: Ginger to taste, wine to taste, starch to taste, blend oil to taste, tempeh 1/2 spoon, garlic sprouts to taste, sugar 1 spoon
1: After the grass carp is slaughtered and cleaned, cut a knife in each head and tail of the fish, pat the fish body with the knife a few times, and remove the side line
2: Use a blade to remove the skin of the fish, and slice the fish obliquely into a spatula
3: Place the sliced fish in a small bowl, add a little salt, pour in the cooking wine and mix well by hand
4: Sprinkle starch and grasp the fish by hand
5) Pour cooking oil into a pan, when the oil is hot, gently slide the marinated fillets in and fry over low heat
6) Place the fried fillets on a spare plate and leave the oil in the pan
7) Pour a tablespoon of Pixian bean paste into the pot and sauté until fragrant
8) Pour in a little tempeh, crush with a spatula and sauté until fragrant
9): Add ginger slices and stir-fry well
10: Pour in the chopped garlic sprouts and stir-fry well
11: Pour in a little cooking wine
12: Pour in a little sugar and freshen
13: Finally, add the fried fish fillets and stir-fry gently to remove from the pan
Finished product picture: