Production steps:
1, grass carp treatment: scrape the scales, remove the gills, cut in half, remove the internal organs, brush the inside of the fish belly, remove the excess oil leaves from the fish belly, wash and drain.
2. Fry the fish head and fish tail for a while to make soup, and cut the remaining fish fillet into pieces.
3. Put the fish pieces in a big basin, add some salt and mix well, and marinate for a while.
4. Prepare garlic sprouts, ginger and celery.
5. Peel and chop ginger, wash celery and cut into sections, and cut garlic stalks separately.
6, put the right amount of oil in the pot to heat up.
7. Add the marinated fish pieces, spread them flat in a pot and fry them over medium heat.
8. In the process of frying fish, adjust the braised fish sauce: pour oyster sauce, soy sauce, fish sauce, chicken powder and a little water into the bowl and mix well.
9. The fish pieces are fried until one side is brown, and the spatula can be scooped up smoothly without peeling.
10, add chopped ginger, and gently move the fish pieces from the bottom with a spatula to avoid frying.
1 1, plus celery and garlic stalks.
12, pour the sauce, cover the pot and simmer for 0/0 minute.
13, stew until there is a little sauce left, pour in garlic leaves and shovel into the casserole.
14, finished product drawing