Cooking ingredients (for 2 persons)

Ingredients: Grass Carp Belly (310g), Fresh Orange Juice (120g), Eggs (2), Cornstarch (50g)

Seasoning: Oil (1 bowl), Salt (1/3 tablespoon), Cornstarch (1/2 tablespoon)

1 Wash grass carcass belly and remove bones, slice it into strips of 15cm width, sprinkle with 1/3 tablespoon of salt. Sprinkle with 1/3 tablespoon salt and marinate for 15 minutes. Mix 1/2 tablespoon cornstarch with 3 tablespoons water to make cornstarch water.

2 Make the batter: Beat the eggs in a bowl, add the cornstarch and water and whisk well, so that the batter will not break when you pour it down.

3 Pour the batter over the fish and turn the fish to coat.

4 Place the fish pieces on the cornstarch and roll them to coat with another layer of cornstarch.

5 Heat 1 bowl of oil and deep fry the fish until golden brown, drain and set aside.

6 Heat a little oil in a pan, pour in the fresh orange juice and stir-fry well, pour in the cornstarch water to thicken the sauce and pour over the fish pieces.