1, first of all, the fresh grass carp, scraping scales, pulling out the internal organs and gills after cleaning, and then cut into uniform sized pieces of fish into the basin, here to pay attention to is that, be sure to gills and teeth and the belly of the black membrane processing clean.
2, will be put into the basin of the fish marinade, in order to put salt 1 spoons, 1 tablespoon of cooking wine, pepper 1 spoons, the pat crushed ginger and scallions with the hands of the juice, and then with the hands of the hand, and then evenly, and finally into the 2 big handfuls of sweet potato starch, continue to use the hands of the hands of the hand, so that the fish fully coated with starch, and then marinate for half an hour.
3, the garlic and ginger cut into small particles, parsley cleaned and cut into inch segments, scallions cut into segments, and then put into a plate, and at the same time into the small half of the pepper and a few dried chili pepper spare.
4, frying pan into a wide range of oil over high heat until smoking, almost 6 into the heat, that is, chopsticks put inside the beginning of dense bubbles can be, and then put the marinated fish pieces into the pan one by one, high-fire fish frying stereotypes.
5, the fish pieces of fried stereotypes, continue to high heat to the fish pieces of skin fried hard, fried into a golden brown, and then fish out of the oil control dry standby. It is important to note that the fish does not need to be cooked and fried through.
6, the fish and seasoning stir-fry evenly, pour in the water did not exceed the fish, while seasoning, in order to put the soy sauce 1 frying spoon, old soy sauce 1 small spoon, 1 spoon of sugar, vinegar 2 spoons, 2 spoons of white wine, high heat boil and then turn to low heat, open the lid of the fish stewed about 15 minutes, the fish stewed to taste.
7, almost 15 minutes of fish stew, almost the soup is not much left, put a spoonful of chicken essence, while the parsley poured into the side of the stir-fry evenly.
8, stir fry evenly over high heat, pour a spoonful of starch water, continue to thicken the soup over high heat out of the pot to plate, sprinkle parsley garnish into the dish.