Chrysanthemum Fish
by Haoke Kitchen
Favorite
Difficulty
Easy
Time
5m
Serving
1
Chrysanthemum Fish
1. The grass carp is boneless, and cut at 35 degrees to the depth of the fish skin, and cross vertically until the skin is seen.
2. Shredded fish skin, add salt, cooking wine, ginger, green onions, grab well, and marinate for 15 minutes.
3. Add tomato sauce, sugar, and red vinegar to a bowl, and set aside.
4. Heat the oil to 50% heat, add the fish shreds, fry the yellowish oil and remove it.
5. Set the fried chrysanthemum fish on a plate for later use.
6. Stir fry and prepare the sauce, thicken it, and pour it on the shredded chrysanthemum fish.
