One, the selection of materials Select Shaoxing local production of grass carp, more than 5 pounds. This fried fish is more fat, mouthful. The reason for choosing such a fish is: too thin fish fried meat is more dried out. In the production of removing the head and tail, the fish from the back of the fish cut in half, and then cut into about 3 to more than 5 centimeters wide fish pieces.　　Second, marinade first with the following seasonings into a white marinade for marinade.　　Spices are: Angelica dahurica, the main role is to fishy flavor.　　Cardamom: to remove the odor, increase the pungent aroma.　　Others are: cinnamon, star anise, chili pepper, allspice, peppercorns, fennel, ginger, cooking wine, orange peel, salt and so on.　　Then make black brine, add brown sugar, white sugar, monosodium glutamate, salt and soy sauce to the white brine to make black brine and set aside.　　Third, deep frying.　　Control the water of the marinated fish, put into the temperature of 160 degrees Celsius oil frying. Fry into golden brown can be.