1. Wash grass carp, cut it from the back of the fish with a sharp knife, pick out two pieces of clean fish fillet, clean it, put the fish fillet skin down on the chopping board, and cut it into thin slices with a thickness of about 0.5 cm.

2. Put the fish fillets in a bowl, add ginger slices, shallots and soy sauce (1 teaspoon, 5ml), and marinate for10min.

3. Put the cooking wine, white sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 cup of water, boil for 5min, put it in a bowl, and let it cool.

4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry until the skin is slightly yellow and the fish is tight, and then take out and drain the oil.

5. Heat the oil in the pan again, fry the fish fillets in the oil pan again, take them out with a colander or a strainer, put them in a seasoning bowl while they are hot, and leave them for more than 15 minutes, then serve.