1 grass carp, starch, 5g finely chopped green onion, 5g finely chopped ginger, 5g finely chopped garlic, 40g soy sauce, 50g vinegar, 10g ketchup, 80g sugar, 1g salt, 10g yellow wine, 150g water starch, 1,000g oil (consumed about 100g), and a small bowl of stock.

Practice

1. Pack the fish, wash and dry. Score diamond shape on both sides. Wipe dry. Dip in dry starch.

2. Heat a pan and put more oil. Then put down the ginger slices, burst incense. Add the fish and fry until the outside is crispy and the inside is cooked and golden brown. Fry on low heat for almost 8 minutes.

The key to making: you must put more oil in the frying fish, and it should be burned to 70% or 80% of the heat before putting the fish into the pot, so that the fish can be fried crispy and dry fish.

3. Fish frying good out of the drained oil on a plate, the pan on the bottom of the oil, into the onion, ginger, garlic, burst incense. Add carrot grain, green and red pepper grain and green beans and tomato sauce stir fry. Then add salt, sugar, vinegar, soy sauce, yellow wine and stock. Finally, thicken with water starch. When boiling and bubbling, pour the sauce. Pour the sauce over the fish.