Add more oil to the pot. When the water temperature is 70% to 80% hot, gently put grass carp along the side of the pot. First, do a good job of security measures, be careful of burns.
After frying for a while, gently shake the pan to prevent it from sticking. Fry one side, turn it over gently, then fry the other side, then fry the fish again on low heat, shake the pan halfway and turn it over.
When the fish is fried thoroughly on both sides, and the noise can be heard when touching it with chopsticks, turn off the fire, take out oil and replenish water.
Pour out the unnecessary oil in the pot, leave a small amount of base oil, put all the auxiliary materials into the pot one after another, then pat and stir-fry until the fragrance comes out.
Add about 400ml of cold water to boil, then gently put the fried fish in, boil again and simmer for 40 minutes with slow fire (using management center fire). Gently stroke with chopsticks halfway to avoid sticking to the pot, and the posture must be light; Gently flip the fish on it to make it more delicious.
After 40 minutes, there is very little juice. Sprinkle some shallots and pepper rings and use high fire for 30 seconds. Braised crispy fish in hot vinegar can be cooked.