1. Slaughter the grass carp, cut in from the back end of the fish head, and slice the fillets on both sides of the grass carp bit by bit along the back of the fish.
2. Wash the tomatoes, remove the core and chop them, and then cut the tomato meat into 0.5 cm square dices. Wash and chop shallots.
3. Cut the fillets into 0.5cm-wide slices with a cross-cutting knife, and be careful not to cut off the fish skins, so that only the fish skins are connected between each fillet, and cut off the fish skins for every five fillets.
4. Then, cut the fish fillets vertically in groups of 5 pieces, with the interval between each knife still 0.5cm, and cut all the fish fillets in each group into chrysanthemum petals.
5. Add salt (1/2 teaspoons, 3g), white pepper and Shaoxing wine to the cut fish, stir well, and then marinate 10.
Minutes.
6. Mix baking powder into dry starch evenly, then put the pickled fish into it and dip it with a layer of dry starch evenly.
7. Heat the oil in the pot with medium heat. When it is 60% hot (the palm of your hand is placed on the top of the wok, and you can feel the obvious rise of hot air), put the fish in and fry for 3 minutes. When the surface of the fish is golden yellow and chrysanthemum-shaped, take out and drain the oil, and put it on a plate.
8. Leave the bottom oil in the pot. After heating, put the tomato cubes into stir-fry for a while, then add tomato sauce, sugar, salt (1/2 teaspoons, 2g) and a little warm water (about 50ml) and stir-fry for a while.
9. Put the diced tomatoes into the pot, then add the starch, thicken the soup, and finally pour it on the fried chrysanthemum fish, then sprinkle with chopped green onion.