Practice: 1. It is best to slaughter the larger grass carp, clean it, slice it along the back, remove the fish head and the middle fish bone, and leave the middle fish.

2. Take a piece of fish with the skin facing down and cut it into blades obliquely with a knife, that is, the first knife is not cut, and the second knife is cut into butterfly-shaped blades. This thickness is very important. If it is thick, there will be fishbones; if it is thin, the fillets will be easily broken.

3. Put the fish fillets into the basin, add a little salt, cooking wine, egg white and pepper, add egg white, and add two egg whites to two Jin of fish. Continue to knead until all the fish fillets are wrapped on the surface and there is no water. After stirring, add appropriate amount of sweet potato starch and mix well for later use. Use sweet potato starch, because sweet potato starch is not easy to remove powder and tastes better, and then marinate for 10 minutes.

4. Add a spoonful of oil and mix well before entering the pot.