Royalties
< h3 class="pgc-h-arrow-right" > the main ingredient</h3>
Grass carp 750g
< h3 class="pgc-h-arrow-right" > seasoning</h3>
Ginger to taste
Cooking wine to taste
Starch to taste
Mix the oil to taste
1/2 scoop tempeh
Garlic seedlings to taste
1 scoop of sugar
< h2 class="pgc-h-arrow-right" > the practice of returning the fillets to the pot</h2>
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. Put the sliced fish in a small basin, add a little fine salt, pour in the cooking wine and mix well by hand.
4. Sprinkle the starch and catch the fish by hand.
5. Pour cooking oil into the pan, wait for the oil to heat, gently slide the marinated fish 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, pour in the fried fish fillets and gently stir-fry to get out of the pan.
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