1. Wash the fish, marinate it with salt, soy sauce, and shredded ginger, and rub the fish belly with salt. ?

2. After 20 minutes, coat in cornstarch, fry in hot oil, add more oil, until almost done, turn over and fry again (you can control this yourself). ?

3. Drain out the excess oil, and leave some oil in the pot for sauteing chili peppers, garlic, ginger slices, and onions. People in Yangsu seem to like adding tomato drops when cooking fish, so you can add it too. Fry each one, then add water to simmer. If you like the fish skin to be crispy, you can also put the fish on a plate and pour the soup on top (add the ingredients according to your preference).

Crispy Pork Grass Carp

Crispy Pork Carp, originating from the Yangtze River Reservoir in Zhongshan, Guangdong Province, is one of the geographical indications of Zhongshan City. It is intensively cultured using the mineral water of the reservoir, feeding concentrate feed, and using running water. A famous aquatic product grown under the law. It is named for its firm, refreshing and crispy meat.