Ingredients:

Fresh grass carp (or herring) weighs about 5000 grams, 1 lees, 100 ml Shaoxing wine, 500 ml green onion, 150 g soy sauce, 250 ml ginger cubes, 150 g white sugar, 750 g 10 grams of star anise, refined salt, 100 grams of cinnamon, 10 grams of five-spice powder, 10 grams of salad oil, 2500 ml of salad oil (approximately 500 ml of consumption)

Method:

Remove the scales and internal organs of grass carp, wash the belly, Wipe the internal blood with a clean cloth, cut it in half, and cut it into tiles about 1.6 cm thick with a diagonal knife. Put it in a large bowl, add Shaoxing wine (100 ml), refined salt (50 g) and soy sauce to marinate. After about 2 hours, take it out to dry and divide it into five parts for later use.

Put 1000 ml of water and 400 ml of Shaoxing wine into a large pot, add onion, ginger (beaten loose), star anise, cinnamon, White sugar, simmer over high heat until the juice becomes sticky, take out the onions, ginger, fennel, and cinnamon, add the shochu wine, remove from the heat, and make a marinade for later use.

Take another large pot and place it in the high heat. Put on the fire, add salad oil. When the oil temperature rises to about 230 degrees, take a portion of the fish pieces and fry them one by one until the outer layer is crusted. Remove it with a slotted spoon. When the oil temperature rises to 230 degrees, fry again. Put the fish pieces into the pot and fry until the outer layer turns dark brown. Use a slotted spoon to take it out, put it into the marinade, cover and simmer for about 1 minute, take it out. Do the same for the other four portions. When done, put it on a plate and serve. Sprinkle in a small amount of five-spice powder.