1. Fresh grass carp meat, slanted blade into uniform thickness
2. Grab the fish fillets with salt, cooking wine, white pepper and starch, and marinate for 15 minutes
3. Finely chop tempeh and dried red pepper, peel and roll deep-fried peanuts, chop scallion, ginger, garlic and set aside
4. Mix with fresh soy sauce, cooking wine, balsamic vinegar, sugar, sesame oil and chili oil to make a sauce
5. Pick up the oil pan and add wide oil. When the oil temperature is 30-40% hot, add the fish fillets and they are smooth and cooked.
6. Remove the oil to control the oil, leave the bottom oil in the pot, saute the shallots, ginger, garlic and minced chili tempeh
7. Add the seasoned sauce and bring to a boil; pour it over the smooth fish fillets while it is still hot
8. Sprinkle with cooked sesame seeds and chopped peanuts, add chopped shallots
Tips:1. The fish used to make fillets must be fresh, and you can also use fish with few spines such as blackfish and perch;
2. The fish fillet does not need to be too thin, otherwise it is fragile;
3. When lubricating, the oil should be wide, at least three times the size of the fish fillet, so that the wide oil fillet is not easy to break;
4. Don't turn the fish fillets casually when lubricating. It is best to pour the fish fillets into a colander directly after they change color, so as not to break the fish fillets;
5. The oil can also be used to blanch the fish fillets with hot water.
