grass carp; BoogieFish

1

(hen's) egg

1 piece

ingredients

wine

45ml

Dry starch

30g

tomato sauce

30ml

shredded ginger

15g

fine white sugar

50g

rice vinegar

45ml

salt

5g

wet starch

15ml

step

1. The head, scales and internal organs of grass carp are removed, cleaned, cut from the middle piece along the back bone, remove the fish on both sides, and then obliquely blade into thin pieces. Add cooking wine and marinate for 20 minutes.

2. Knock the eggs into the bowl, add dry starch and beat them into egg paste.

3. Add oil to the pot, and when the fire reaches 70% heat, evenly wrap the fillets with egg paste.

4. Deep-fry until golden brown, and take out the fish pieces.

5. Drain the oil. Put it on the plate.

6. Leave a little oil in the pot, add shredded ginger and stir-fry a few times.

7. Add vinegar, soft sugar, tomato sauce, salt and 40ml water in turn, stir for a few times, then add wet starch, stir in one direction with a shovel, and make sweet and sour juice.

8. Quickly pour the prepared sweet and sour juice on the fried fish fillets.