1. Cut the meat on the back of fresh grass carp into thin slices. Use cooking wine. Salt for ten minutes.
2. Add the egg white and starch of an egg. Stir evenly, sizing, and let stand for ten minutes.
3. You can pick up onions, green onions, and ginger as you like, because they are used to fry them in the oil for a while. (Reserve a little green onion and cut into thin strips.)
4. Seafood sauce, light soy sauce, oyster sauce, chicken essence and a little cooking wine are mixed into a bowl of flavor sauce.
5. Shimizu. When the boiling is about to boil, add the marinated fish fillets (put in one by one to avoid sticking.) When the fish fillets rise, turn off the heat and set aside for later use.
6. Pour over the adjusted sauce.
7. Top with white sesame seeds and shredded green onions.
8. Put rapeseed oil in the pot. Put the ginger, pepper, green onion and onion. Deep-fried. Scoop out the excess residue and leave only the oil, and it must be blown up on fire to get the fragrance.
9. Put some chopped green onion. Topped with deep-fried deep-fried oil, it is delicious and ready.
