1. Wash grass carp, especially the black film on the belly of the fish, cut into pieces, and cut along the direction of the fish bones.

2. Shred ginger and diced garlic.

3. Put the grass carp in a bowl, add ginger and garlic, add half a teaspoon of salt and half a teaspoon of fish sauce, mix well with soy sauce, add half a teaspoon of chicken powder and marinate for 2 hours.

4. Marinate the fish and prepare the eggs to break up.

5. Add salt to the flour and mix well with half a teaspoon and five minutes of flour.

6. Sandwich a piece of fish, first wrap it in egg liquid, and then wrap it in flour.

7. When the oil is eight minutes hot, fry it in the pot and turn it down, and then turn it over when the fish pieces become hard.

8. Fry until golden brown, remove the dry oil and plate.