1. All seasonings
2. 1 grass carp
3. Cut from the back of the fish
4. Stick to the fish bone and gently remove the fish with a knife
5. Crossed straight knife
6. Cut the fish into 3 large pieces
7. Fish meat with shallot, ginger, garlic powder
8. Add cooking wine to the fish,
9. Add salt to the fish
10. After the seasoning is added, pat dry the batter after coding the flavor
11. After the pot is heated, add salad oil, when the oil is heated to 180℃
12. Add the fish pieces and remove the oil control when deep-fried until golden brown
13. Put a small amount of oil in the pot on the heat, add the green onion and ginger and stir fragrant
14. After adding the green onion and ginger, switch to low heat and stir-fry slowly. After the onion and ginger are fragrant, add water
15. After boiling, use a colander to remove the chopped green onion and ginger
16. Pour Guozhen into the boiled green onion and ginger water
17. Add sugar and some salt to the green onion and ginger water
18. Finally, thicken the gorgon with starch with water, add oil to remove the heat when it is thick
19. Finally, pour the juice on the fish
20. Let's take a close-up shot
Tips:1. The knife distance should be even and neat, and the powder should be shot and fried
2. The oil temperature cannot be too high or too low
3. Not too much oil
