1. One grass carp, choose to wash it.
2. Remove the meat on both sides.
3. The fish meat is interlaced with a knife at an angle of 45 degrees as shown in the figure. Do not cut the fish skin into sections.
4. Add salt, monosodium glutamate, and cooking wine to the fish with the knife. Sprinkle dry starch and fully grasp it.
5. Pick it up and shake off the excess starch.
6. Ignite the wok with enough oil to heat to 60% heat, add the fish and fry it. After setting the shape, gently lift it up. When the oil temperature rises, add the fish and re-fry until golden brown.
7. Remove the oil control.
8. Leave the bottom oil in the pot, add tomato sauce, sugar, and white vinegar.
9. Stir until the soup is viscous, drizzle with oil, and turn off the heat.
10. The broth is evenly poured over the fish. Just garnish with celery leaves.
Tips:Changing the flower knife requires a certain degree of skill, be careful of hurting your hands. \nFish meat can be patted directly without marinating. \nBe careful not to loose the fish during frying.
