1. Grass carp removes scales, gills and intestines. After washing, cut into glutinous rice cake-sized fish pieces
2. Then add salt, black pepper, dried chili, pepper, green onion to the fish cubes
3. Grab well and then start to marinate
4. Put a plate on top of the fish, and then use a heavy object to hold it down. Stone is better. What I use here is a big spinning top. After pressing the yard-flavored fish pieces, wrap them in plastic wrap and store them in the refrigerator to marinate overnight. If there is no time, marinate them for at least 2 hours. When pressed by a heavy object, coupled with the action of salt, the flesh of the fish will be firmed into garlic cloves. This is also the reason why the zongba fish tastes like zongba
5. Remove the marinade from the marinated fish pieces, and then dry them slightly. Or you can use kitchen paper to soak up the moisture
6. Then put the fish pieces in a frying pan and fry them over a medium-to-low heat. The oil for frying the fish should not be too little. Don’t turn it frequently when frying. Use a spatula to press and fry.
7. Until all sides of the fish are fried to golden brown and out of the pan
8. Put a small amount of oil in another pot, sauté the minced ginger, peppercorns, and dried chili segments
9. Pour in the fried fish pieces, put light soy sauce, dark soy sauce, cooking wine, a little bit of vinegar, sugar, and black pepper to taste
10. Add a little water. Cover the pot on medium heat and collect the juice.
Tips:1. It is best to have heavy objects pressed during the pickling process.
2. Because salt and soy sauce are also used in later cooking, it is recommended not to add too much salt when marinating.
