Dry-fried grass carp cubes

Fu Tinghan

Recipe introduction: Charred on the outside and tender on the inside, with endless aftertaste.

Ingredients

1 grass carp, onion, ginger, salt, sugar, cooking wine, pepper, dry starch

Method

1 1. Kill and clean the grass carp, remove the head and tail, split it in half along the back and cut into pieces.

2. Marinate the cut fish pieces with salt, cooking wine, pepper, sugar, green onions and ginger slices for 30 minutes to add flavor.

3. Heat the oil pan. When the oil temperature rises to 60%, coat the surface of the fish pieces with a layer of dry starch and fry them in the oil pan until the surface is golden brown. If you like the crispy feeling, you can fry it again when the oil temperature rises to 80% hot.

Tips

1. The fish pieces should be fully flavored.

2. Coat the fish pieces with a layer of dry starch before frying, so that they will not stick to the pan and keep the integrity of the fish.