Peony Fish Fillet
by Li Shaoneng
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Find the tail and head of the grass carp, and then swim in the water for ten minutes to remove the scales and internal organs.
2. Debone, slice into 0.2 mm thick slices. Add salt and green onion ginger, cooking wine. A little lemon, soak for ten minutes, set aside. Each half of the cornstarch. Sprinkle on the fish fillets, beat with a rolling pin, and set aside.
3. Put it in the oil pan, deep fry, and serve.
Tips:For the fillets, use a rolling pin to beat them thin,
