Ingredients: 1 live grass carp (weight about 750g); Seasoning: ginger, onion, red pepper, salt, oil, sauce vinegar, rice wine, potato flour, wet starch.
Second, the production method
First, the grass carp is scraped clean, gills are removed, the belly is broken and dirty, and the fish head and tail are washed. Cut the fish into long cubes with a length of 4 cm, a width of 3.3 cm and a thickness of 1 cm, marinate with salt and soy sauce for a while, and then mix with potato powder. Secondly, slice the ginger and onion into small pieces of about 3 cm, cut the seeds of the big red pepper into nail slices, and add wet starch, soy sauce and monosodium glutamate into 150 g of clear water to make juice for later use; Next, heat the wok with high fire, pour in 750g oil and heat it to 60%, put the fish in the wok for oil 1 min, and then take out the oil; Finally, put the wok on tempering (the remaining oil in the wok is about 15g), stir-fry ginger, onion and red pepper for 4-5s, pour in oiled fish, pour in rice wine, monosodium glutamate and water, moisten the starch with vinegar, pour in 25g hot oil, push for two or three times, and put the fish in a plate.
Well, the small fried fish with golden color, tender and smooth texture, fresh, spicy and slightly sour, full of color and flavor is "freshly baked" I think you must be drooling. What are you waiting for? Go home and do it yourself!