1. Wash the grass carp, drain the surface water, then cut into pieces
2. Add old wine, dark soy sauce, salt, two slices of ginger and oyster sauce and mix well
3. Cover with plastic wrap and put in the refrigerator for at least 1 hour
4. Pour oil in the wok, add a little more oil, heat and add a piece of ginger, then pour the marinated fish into the pan, turn to medium and low heat, slowly fry until golden brown and turn it over until the fish is cooked and cooked out of the pan
Tips:1. This dish is mainly for frying. You need more oil, twice the usual amount. When frying, it must be on a low heat, otherwise the bottom is burnt and the top is not hot;
2. When frying, you must not rush to turn it over, you must turn it over when the bottom is cooked, otherwise it will break easily.
