1. Material picture: 1 piece of grass carp, ginger, green onion, lemon.
2. Remove the scales of the grass carp, pay attention to the gills and the black film in the belly of the fish, and remove them thoroughly. The washed grass carp has its head, tail and gills removed.
3. Start the knife from the head of the fish, and slowly slice the fish along the spine of the fish to the end of the tail. After one side has been sliced, turn it over and slice another slice of fish in the same way.
4. Starting from the back of the fish, cut the knife and gently slice the big spines on the belly of the fish.
5. The fish bones are all sliced off.
6. After removing the bones, start the knife from the tail and slice the fish into fillets diagonally.
7. Put the cut fish fillets into the basin
8. Cut the scallion into sections, slice the ginger into thick slices, then smash it and add it to the fish. Squeeze in a little lemon, add a teaspoon of salt and pepper to marinate the base. Add 2 tablespoons of cooking wine. Use chopsticks to turn from the bottom to the top, stir gently, and marinate for half an hour. (Don’t stir in circular motions or grab with your hands, otherwise the fish will gel and become sticky)
9. Spread the marinated fish fillets.
10. Sift a layer of starch on the surface of the fish fillets with a strainer.
11. Pour the right amount of oil into the pot
12. When the oil is heated to 6 or 70%, add the fish fillets piece by piece.
13. Fry until the fish is mature and remove the oil to control it. Then heat the oil in the pan again until it smokes, add the fish and fry it again until the surface is golden, and remove the dry oil.
14. Put it on a plate directly on the table, then adjust a dish of your favorite sauce and dip it for consumption. You can also pour sweet and sour sauce on the "peony fish fillet".
15. This is what it looks like after hooking up juice, isn't it more vivid?
16. Finished picture
Tips:1: When washing the fish, the black film inside must be completely removed, so that the fish is not fishy.
2: The knife of the fillet fish must be sharp, so that the fillet is easy to fill. I use a sushi fish fillet knife.
3: When marinating the fish fillets, use chopsticks to gently stir, do not grab or stir in a circular motion, so as to avoid the fish fillets from breaking and gelling.
4: Spread the flour on the chopping board and sieve the flour when it is being served, so that it is more even
