Preparation of ingredients: grass carp pieces, eggs, ginger, cooking wine, salt, pepper, chicken essence, starch, cooking oil (fish pieces can be prepared at will, as long as you like)

Cleaning grass carp, especially near the fishbone in the belly of the fish, will have some bloodshot and need to be cleaned, otherwise it will smell fishy. If you want the fish to taste delicious, the blood must be cleaned.

Chop grass carp into small pieces, put them in clean water, soak them for ten minutes, and then start cleaning. After cleaning, take them out and put them in a basin.

At this time, we need to marinate the grass carp, which can not only remove the fishy smell, but also improve the taste. Add shredded ginger, cooking wine, salt, pepper powder and chicken essence and stir well by hand.

Marinate for at least half an hour, because after passing through grass and fish, the pickling time is short and the taste is not good.

After ripening, take a bowl, beat an appropriate amount of eggs, use an egg yolk separator to take out the egg yolk, and only use the part of the egg yolk without protein liquid, and stir evenly. Only the egg yolk liquid is used to wrap the fish pieces, which will be more crisp and delicious when fried.

Then pour a proper amount of starch into the dish, first wrap the fish pieces in the egg yolk, and then wrap them with starch. Every fish does this.

When the pan is hot, pour in cooking oil, then when the oil is 50% to 60% hot, put the fish pieces in the pan, fry them until they are solidified, turn them over frequently, and take them out in Huang Shi.

Finally, heat the oil temperature to 70% to 80%, put the fish pieces back into the oil pan and fry until golden and crisp, and take out the oil control.

After the fish pieces are fried, sprinkle with cumin or Chili powder. Tastes more delicious. It can be used as a dish or as a snack. It's really good. You can try this method. Very delicious.