Fry with low heat, not high heat, and fry for a longer time, so that the fried fish pieces are crispy. The recipe is as follows:

The ingredients that need to be prepared in advance include: 1 grass carp, 500 ml of peanut oil, 1 teaspoon of salt, 1 head of garlic, 1 small piece of ginger, 1 teaspoon of cooking wine, 3 teaspoons of light soy sauce, 1 teaspoon of fish sauce, 1/2 teaspoon of five-spice powder, 1 egg, and moderate amount of flour.

1: Clean the fish, remove the head and tail, chop the fish into large pieces, and prepare the ginger and garlic.

2. Grind the garlic into paste with a cooking cup and shred the ginger.

3, add the shredded ginger and minced garlic to the fish pieces.

4: Add salt, cooking wine, fish sauce and soy sauce.

5: Scratch the fish pieces well, cover with plastic wrap and marinate in the refrigerator overnight, turning halfway through.

6, fish marinated ready to moderate flour, add a little salt.

7, the flour and then add the right amount of five-spice powder and stir well.

8, the egg beaten, take the fish pieces first on the surface coated with egg wash.

9, then stick a layer of flour.

10, the oil to eighty percent of the heat under the fish pieces of low-fire deep-fried until the surface of the golden brown.

11, sheng out, finished.