1. The middle section of the grass carp is to remove the black film of the fish belly and clean, cut into 1 cm thick slices, add rice wine and lemon juice to marinate for 20 minutes
2. Dry the fish fillets, or wipe dry with kitchen paper to prevent splashing during frying
3. Garlic cloves, chili and green onions, finely chopped
4. In a pot, sauté the garlic, green onion, chili diced in a little oil, add light soy sauce, vinegar, sugar, appropriate amount of water, chicken essence to make a sauce, let cool for later use
5. Relax the oil in the pot and heat it up on high heat
6. Put in the fish fillets, be careful of fish sticking
7. Fry the fish until firm and golden in color, quickly soak in the sauce for 10 seconds. Allow the fish to inhale the sauce completely on both sides
8. Just install it
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