Chongqing Jialing River is rich in silver carp, one of the four major fish. This kind of fish is nutritious and tender, and feeds on phytoplankton floating on the water. But the disadvantage is that there are more shark fins than catfish, so you have to sip them slowly. But silver carp is not afraid of sticking because of its big thorns. Because Taian Town in Tongnan District is adjacent to Jialing River, its silver carp is the first choice for making Taian fish.

In the late 1980s, drivers from all walks of life stopped at Tai 'an Town, a major traffic artery, and found that the fish cooked by people here was very strange and special. The fish is tender and juicy. It looks like a big pimple without soup, but the entrance is tender, delicious and natural. Then, with the word of mouth of drivers, Taian fish gradually spread, and then became a famous dish in Chongqing.

Precautions:

1, the powder wrapped in fish pieces must be sweet potato powder, and the sweet potato powder should not be thin or too dry, and the fish must be full of taste.

2. The oil temperature in the pan should not be too high or too low, otherwise it will be easy to disperse when cooking, so remember to put the oil pan piece by piece.

3. When frying in the pan, be sure to stir-fry and stir-fry the color, and add water to boil 15 minutes. 3: Do not flip the fish pieces in the pot easily! Turn on the small fire and shake the pan slowly for a while. It's easy to turn the fish over with a spatula.