1. Wash the carp belly, remove the bones, cut into 15 cm wide strips, sprinkle 1/3 tablespoon of salt and marinate for 15 minutes; mix 1/2 tablespoon of cornstarch and 3 tablespoons of water to make cornstarch water.
2. Adjust the frying paste: beat the egg into a bowl, add an appropriate amount of corn flour and water and beat evenly, so that the frying paste will not be broken when you pick up the frying paste and pour it down.
3. Pick up the fish cubes and roll them on cornmeal, so that they are covered with cornmeal.
4. Heat a bowl of oil, add the fish pieces and fry them until golden brown, pick up and drain the oil and set aside.
5. Leave a little oil in the pot to heat up, pour in fresh orange juice and stir well, pour in cornstarch water to thicken.
6. Drizzle on the fish pieces and serve.
