1. Clean up the grass carp
2. Remove fish heads, tails, and bones, leaving only the fish meat
3. Then slice and cut the fish fillets, cut to the skin of the fish with the first knife, and cut with the second knife
4. Put the fish fillets in a basin, add a little salt, pepper, and cooking wine, mix well and marinate for 5 minutes
5. Then add water starch and gently grab evenly to sizing
6. Boil water in a pot, add appropriate amount of cooking wine, and prepare to add fish fillets
7. The fish fillets should be put into the pot one by one
8. After boiling, shake the pot gently to remove the foam and blanch it for 1 minute.
9. Remove the fish fillets and drain the water
10. Heat the pan with cold oil, add the green onion, ginger, garlic and fry until fragrant, cook with soy sauce
11. Add gravy
12. Pour in a little water and starch to thicken the thick gorgon
13. Add fish fillets
14. Stir gently, then turn off the heat
15. Put it out of the pot and serve on the plate, ready to taste
Tips:1. Because the lees has a salty taste, it is not advisable to add salt for seasoning.
2. Put the fish fillets into the pot at the end and stir gently to prevent them from breaking.
