Exercise: Step 1
Grass carp is cleaned after descaling and eviscerating. Cut off your head, then cut the fish evenly into small pieces of about 6 cm and put them in a big bowl.
Second step
Add shredded onion, Jiang Mo and minced garlic. Cut the dried chili into sections with scissors, then pour in pepper, cooking wine and salt, and gently mix them with your hands (be careful not to let fishbone stick your hand).
Third step
Put the caught fish and seasoning in a sealed bag, seal the mouth and put it in the freezer for 7 days.
Fourth step
After seven days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed every day). When the fish is thawed to half-dry, peel off the seasoning from the fish and put it in a small bowl for later use.
Step five
Put a little oil in the pot. When the fire is 70% hot, put the fish in the kang. Kang is a saying in Wuhan. I think the translation of Putonghua should be close to speculation. Take out the fish kang after it is golden on both sides.
Step 6
Pour the salted fish into the pot, add soy sauce, sugar and a little cold water. After 20 seconds of fire, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect the juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle sesame seeds after serving.
Cooking tips
The above is the basic method, and the final frying method depends on personal taste. If you prefer sweet and sour taste, you can cook the fish with oyster sauce, sugar and vinegar after cooking. If you like spicy taste, you can add pepper, pepper, pepper or hot sauce to cook. The bigger the fish, the better. You can make more semi-finished products at a time and do them while eating. This is also a very good snack.