1, a large grass carp, clean and remove the head and tail, the fish belly a cut into two, the head and tail can be left to another pot of fish soup.

2, remove the middle of the fish bone do not, take one of the fish belly, from the back of the fish knife, to the direction of the fish belly cut diagonal knife, do not cut off the fish belly, and then cut a good diagonal slice of the fish skin down, rows into the shape of the peacock open screen, fish practices

3, pan with enough oil, the fish will be fried into both sides of the golden brown, the first frying fish skin side, the fish frying process, it is best not to turn the other side. After the fish is fried, pour out the excess oil, directly under the green onion and ginger segments, and then into the Huadiao wine to cook for two minutes, and finally poured into the appropriate amount of warm water.

4, turn the heat to simmer, then put the old soy sauce, salt, sugar and other seasoning, the juice collected almost when the pouring of water starch thickening, put a little balsamic vinegar as well as just poured out of the residual oil, turn over the plate, dripping with juice can be