Ingredients: 1 grass carp, green onion, ginger, cooking wine, corn starch, tomato sauce, sugar, salt, 1 bowl of water
Method: 1, grass carp clean to remove internal organs, obliquely cut the head (fish gills retention, do squirrel ears) from the severed head of the slice of the lower two sides of the fish meat (the tail can not be cut off) in the middle of the spine, that is, two pieces of fish breast meat connected to the tail and then go to remove the fish spine oblique blade down, the fish meat with a knife to cut the diamond-shaped pattern, pay attention to the oblique knife can not cut the fish skin (to be completely connected to the fish skin)
2, in the bowl into 1 egg, minced green onion and ginger, salt white pepper and cooking wine to stir well, put in the fish, gills sizing, fish meat down marinade for 30 minutes, fish patted on the starch, each gap are evenly wrapped with starch, cheeks, fish skin and fish tail are also patted on the powder and shake off the excess starch
3, the pot pour oil to 60% hot, cheeks to first fry, and then hold the fish tail in the hand to pour the oil on the fish several times, after setting the shape and then fry the pot, fry until the outer layer is golden, fish out the drainage plate, and then make the sauce: 250 ml of white vinegar, 300 grams of sugar, 150 grams of tomato sauce, soy sauce, chicken essence, water appropriate amount of boiling with a low heat until the sauce is thick, add a little water starch to evenly drizzle on the fish meat
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