The grass carp is cleaned, and the peony knife is evenly applied on both sides. The salt, cooking wine, monosodium glutamate and pepper are used as the base.
After marinating for about 10 minutes, use dry starch to evenly slap on the fish, especially the flower knife. After finishing, use thick water starch paste to hang the paste.
The oil pan is burned to 50% heat, and the fish tail is first poured on the fish with a spoon of oyster sauce to make the gas skin shape, and then put into the pot and fried until golden crispy.
Put another pot, put a little oil, add soup, salt, monosodium glutamate, pepper, sugar, vinegar to sweet and sour sauce, put the fried fish in the dish, wrap the fish with a clean dry towel, gently Press crisp
Sweet and sour sauce with water starch, hot oil, poured on the fish, sprinkle with scallion