Raw materials: one piece of grass carp, one egg, 3 tablespoons of cooking wine (45ml), 2 tablespoons of dry starch (30g), 2 tablespoons of ketchup (30ml), 15g of shredded ginger, 50g of sugar, 3 tablespoons of rice vinegar (45ml), 1 teaspoon of salt (5g), 1 tablespoon of wet cornstarch

How to make it:

1. Remove head, scales and internal organs from the fish. Season with cooking wine and marinate for 20 minutes. Crack the egg into a bowl, add dry starch and whisk into an egg batter.

2, the pan into the oil, medium heat until 70% hot, the fish evenly coated with egg batter, into the oil frying until golden brown, drain the oil. Place on a plate.

3, leave a little oil in the pot, put ginger stir fry a few times, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir a few times, then mix in the wet starch, stirring with a spatula in one direction, mixing into sweet and sour sauce.

4. Quickly pour the sweet and sour sauce over the fried fish fillets.

Remove the head, scales and guts from the grass carp, clean it well, slice it from the center along the backbone, pick off the flesh on both sides, and then slice it into thin slices with a diagonal knife. Season with cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add the dry starch, and whisk into an egg batter.

In a wok, heat oil over medium heat until 70% hot. Coat the fish fillets evenly with the egg paste and deep-fry until golden brown

Remove the fish and drain off the oil. Place on a plate.

Reserve a little oil in the wok, stir-fry the ginger for a few seconds, add the vinegar, sugar, ketchup, salt and 40ml of water in turn, stir for a few seconds, then mix in the wet starch and stir in one direction with a spatula to make a sweet and sour sauce. Quickly pour the sweet and sour sauce over the fried fish fillets