1. Prepare grass carp.
2. Prepare tomato sauce, cornstarch, and diced mixed vegetables.
3. Blanch the mixed vegetables, cook them and set aside.
4. Cut off the grass carp head.
5. Make water in the pot, put the fish heads in after the water is boiled, add cooking wine, green onions, and ginger slices.
6. Cover the pot and simmer for 30 minutes on low heat, then add salt and pepper before serving.
7. Bone the fish body, slice it into two large pieces, and cut off the excess bones.
8. Make a few vertical strokes on the fish first.
9. Then cut it at a 45° angle to the fleshy side into a cornflower knife.
10. Marinate the cut fish with cooking wine, white pepper, salt, and water starch for 20 minutes.
11. Prepare a large pot and pour more cornstarch.
12. Coat the marinated fish evenly with starch, turn the tail over, and shake off the excess powder.
13. Cook oil in a pot, let the oil heat up to 6 to 70%, add the fish to medium heat and fry for 5 minutes.
14. Fry until crispy and serve on a plate.
15. Leave the bottom oil in the pot, add the tomato sauce, cook in some vinegar, and put an appropriate amount of sugar.
16. Pour in an appropriate amount of broth and bring to a boil and stir well.
17. Add an appropriate amount of salt.
18. Add assorted diced vegetables and diced oranges (the faint fruity aroma is very tasty).
19. Pour in the mashed gorgon juice, and finally pour in a spoonful of hot oil, and cook until it is evenly poured on the fish.
20. The fragrant and crispy squirrel fish is ready.
21. Fish and soup are delicious!
Tips:1. Choose about 3 catties of grass carp. The meat is rich and tastes better.
2. The auxiliary materials can be matched with the fruits that I like, I put in the diced oranges (forgot to take pictures).
3. When frying the fish, don't stir it back and forth, otherwise the fish will break easily.
