About 100g of fish scales of grass carp, salt, a little cooking wine, starch, pepper, sugar.

2, practice:

(1) Prepare materials. Grass carp should be bigger, as big as possible.

(2) grass carp scales with water to wash (this process is a very troublesome process, to wash a few times, in the use of salt, cooking wine code flavor deodorization, wash with water a few times more after draining water to be used).

(3) Drain the fish scales with kitchen paper to absorb the water on the scales and wait for use.

(4) with a food plastic bag, the starch and salt, pepper, mix well, the moisture of the fish scales poured into the plastic bag, with the hands of the bag after holding tightly, and force them together, so that each piece of fish scales on the starch is sticky and ready to use.

(5) hot pot, pour the oil, oil is hot, the fish scales wrapped in starch into the frying pan, deep-fried to golden brown after fishing, to be the oil temperature in some higher in the re-frying a bit after fishing to be used.

(6) with a small bowl, put a little water and sugar in the bowl after mixing, hot pot, pour into the mix of sugar water, sugar water to bubble, pour into the fried fish scales can be tossed evenly.