1. Grass carp cuts off the head and bones, and leans against the flower knife. Sprinkle cooking wine on the fish and submerge with salt and pepper 10 minutes.

22. Cut the fish head obliquely and use it as a squirrel's head.

33. Add some water to the tomato sauce or boil it, and then divide it into two parts. ① Add sugar and 9-degree vinegar to one serving. (2) another spare (this is used to fry tomato red oil).

44. Control the water content of the flooded fish and sprinkle dry starch evenly.

55. The oil in the pot is widened and the oil temperature is 80% hot. Add the grass carp with starch and pay attention to shaping. Until it is fried to golden brown and the shell hardens.

66. Leave the bottom oil in the pot, add onion, ginger and garlic to saute until fragrant, add the second tomato sauce and stir-fry the red oil, add the broth and add the starch. Then add the prepared tomato sauce. Salt, monosodium glutamate and diced green pepper (preferably diced carrot and cucumber) are put into hot cooked oil and stirred quickly. }

77. Pour the prepared juice on the fish.