Ingredients: grass carp 1.

Accessories: onion 10g, ginger 10g, garlic 10g, salt 5g, chicken powder 3g, soy sauce 20g, sugar 4 tablespoons, rice vinegar 4 tablespoons, beer 1 cup, flour 1 tablespoon, and corn starch/kloc.

1, grass carp scales and gills, remove the black membrane on the abdomen, scrape off the epidermis, wash and control the moisture.

2, onion cut into sections, ginger cut into thick slices and then pat loose, garlic chopped, lemon sliced.

3. First cut off the fish head, then cut the meat clean along the fish bones with a knife, then cut off the fish bones of other fish, and then cut off the red part of the fish to remove the fishy smell.

4. Cut the sliced fish into small pieces. ?

5. Add 1 cup of beer to wash by hand, then pour out the beer and wipe off the water with kitchen paper.

6. Add minced onion and ginger and 2 grams of salt. I put a spoonful of cooking wine into lemon juice, a little chicken powder and a little pepper, rub it with my hands and marinate it for a few minutes.

7. Mix corn starch and flour according to the ratio of 10: 1, add water several times, and make it into a paste with the same consistency as yogurt.

8. put oil in the pot, and the oil temperature is 50% to 60% hot. Put the fish pieces with paste in one by one, fry them until they are shaped and take them out.

9. When the oil temperature rises to 60% again, fry for about 20 seconds, fry the fish until golden brown, and then take it out and eat it.

10, put 2 teaspoons of oil in the pot, add sugar and simmer until it is brown.

1 1, add 1 tablespoon of water, appropriate amount of salt, 4 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of soy sauce, add minced garlic and cook for a while, then add a little water starch until the juice is thick.

12, when the juice is thick, pour the fish section, turn the fire to hang the fish section and the sweet and sour juice evenly, and quickly take it out of the pot.

13, decorated with lemon slices and diced fruit after serving.