Fu Tinghan

Introduction to the recipe, it is tender in the outside and memorable.

Materials

1 grass carp, onion, ginger, salt, sugar, cooking wine, pepper and dried starch

Practice

1. Slaughter and clean the grass carp, remove the head and tail, split it in half along the back of the fish and cut it into pieces.

2. Marinate the cut fish pieces with salt, cooking wine, pepper, sugar, onion and ginger for 3 minutes to taste.

3. Remove the oil pan. When the oil temperature rises to 6%, wrap the fish pieces with a layer of dry starch and fry them in the oil pan until the surface is golden. If you like the crispy feeling, you can fry it again when the oil temperature rises to 8%.

Tips

1. Fish pieces should be fully tasted.

2. The fish pieces will not stick to the pan until they are fried with a layer of dry starch, which can keep the fish intact.