Materials: fresh grass carp, red dregs

Accessories: salt, white wine, granular sweet potato groundnut flour

Practice

1, grass carp cleaned and cut into pieces;

2, take the amount of red dregs coated in the grass carp pieces;

3, add white wine, the right amount of salt and grab, into the fridge for more than half a day to marinate in the refrigerator (so that flavor);

4, add the right amount of red dregs, thinly wrapped in

4, add appropriate amount of groundnut flour, thinly wrapped in the marinated red bad fish;

5, hot pot of hot oil into the fish pieces deep-fried until crispy can be.