1. Grass carp slaughtered, cleaned, and fish heads removed
2. Slash at the end
3. Slowly slice the fish from the tail to the top by sticking to the spine. (Lay a towel on the fish to prevent slippage)
4. Take the fish fillets down. In the same way, turn over the side with the spine, slice out the fish, and remove the spine.
5. Two pieces of fish removed the large spines from the abdomen.
6. Use a knife to slice the fish at an angle, not in pieces, but connect at the skin.
7. Slice out four connected fish fillets
8. The fourth knife cuts off to form a set of four connected fish fillets.
9. Place a group of fish fillets sideways. Cut into shreds with one knife, and don’t cut it, let it connect at the skin of the fish.
10. The fish shreds should be cut evenly
11. Place the cut fish on a plate, add shredded ginger, pepper, cooking wine, and salt gently to marinate for 15 minutes.
12. Take a large plate and add cornstarch, put the sliced fish fillets into powder (must be covered with starch)
13. After all, remove the excess starch, leave it for 5 minutes to regain moisture
14. I want to roll the fish skin inside and shape it
15. Widen the oil in the pot and heat it to 50% to 60% heat, and use chopsticks to hold the skin of the fish
16. Put it in the oil and shake it gently to shape it into a chrysanthemum shape
17. At this time, spread the chopsticks, turn over the shaped fish cutlets, and use this method to fry all the fish fillets into fish cutlets. When it's fried until it turns yellow slightly, take it out and put it on the plate
18. Add tomato sauce and sugar in a small bowl and bring to a boil
19. Add a bottom oil to the pot and stir-fry the adjusted juice until it turns red. Simmer it slowly
20. Boil until the color is red and bright, and when the soup is slightly thickened into a line, add a little cooked oil and stir well and turn off the heat
21. Poured on the fish flowers, like blossoming chrysanthemums
Tips:1: To powder the fish fillets, make sure to pour each piece down so that the fish will be crispy.
2: The last point of oil is to achieve the effect of bright oil and bright gorgon, it is indispensable but not too much.
3: Don't put MSG in sweet and sour dishes.
4: After powdering, the fish fillets should be placed for 5 minutes to regain moisture, so as to prevent the fish fillets from falling off.
