Crispy Fish

Name: Crispy Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g grass carp; 50g ginger; 50g Green onions; 4 tablespoons Soy sauce; Some Cooking Wine; Some pure water; 1/2 a spoon Sugar; 1/2 a spoon salt; 1/2 a spoon Vinegar

by Brother Mao Zhiwei

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The traditional dishes of old Shanghai-crisp fish, roasted bran, scallion oil taro, scalloped meat...

Let me teach you a crispy fish today.

In general, the sweet and salty taste wraps the crispy grass carp cubes, giving a bite to the good taste of the old alley.

——Brother Mao Zhiwei

Ingredients

500g Grass Carp
50g Ginger
50g Green Onions
4 tablespoons Soy Sauce
Some Cooking Wine
Some Pure Water
1/2 a spoon Sugar
1/2 a spoon Salt
1/2 a spoon Vinegar

Crispy Fish

1. Clean the live fish and cut into pieces about one centimeter thick.

2. The fish pieces are marinated with shredded ginger, green onion, a spoonful of light soy sauce, and a spoonful of cooking wine.

3. Make the sauce: about 5g of ginger, a little green onion, half a spoon of salt, cooking wine, two spoons of dark soy sauce, three spoons of light soy sauce, half a spoon of vinegar, half a spoon of sugar, appropriate amount of purified water, and stir well.

4. Heat the pan with cold oil, then turn to medium heat when the oil is hot. (It's easy to fry on high fire, but it won't make a crispy feeling on low fire)