Braised and fried grass carp. After I bought the fish fillets and cleaned them, I asked the store to chop them into pieces directly when I bought them. Add salt, sugar, flour and starch and mix well. After the oil is heated, add the fish pieces and fry until golden brown. It is recommended to fry for a while longer. I usually fry it twice. This way it won't break easily when braised. After the fish is fried, put in another pan, add light soy sauce, oyster sauce, minced garlic, ginger and a little water. After boiling, put the fried fish pieces in. After adding the fish pieces, stir-fry a few times to allow the fish pieces to absorb the soup. Add green pepper and stir-fry. At this time, if the fish pieces have been fried for long enough, they will not loosen during the stir-frying process. Finally, add scallions and a red pepper, and stir until the soup dries up. Generally, this kind of fried fish is best without soup, just dries up the soup. There is no need to add other ingredients, and there is no need to add salt. Just take it out of the pot and serve it on a plate.