1. Shred green onion and ginger, slice garlic
2. Leave a little scallion white part, put the other scallions, ginger shreds, and garlic slices into a bowl and immerse in hot water for 20 minutes into scallion ginger
3. Sliced pork belly and set aside
4. Clean the grass carp, remove the head, make a knife on the tail, and slowly slice the fish from the tail to the spine (lay a towel on the fish to prevent slipping) and remove the spine into two pieces
5. Cut into 5cm pieces
6. Add 2 tablespoons of salt, sugar, pepper, cooking wine and green onion ginger water into a basin, grab for a while, cover and marinate for 2-3 hours
7. Don't throw away the fish bones. The fish head is sliced, the teeth are removed, and the fish bones are cut into large sections.
8. Heat up a small amount of oil in a wok, add the fish pieces and stir until slightly yellow
9. Rinse the right amount of hot water quickly
10. Pour into a saucepan to skim the foam, add pepper, cooking wine and half of the onion and ginger water, turn to a low heat and simmer for 30 minutes
11. Add eggs to the flour and stir to form a batter (not too thick or too dry, you need to use chopsticks to pick up the batter and make a line)
12. The marinated fish pieces are first covered with flour on both sides
13. Put the batter in the batter
14. Fry the golden surface in the oil that is 4-5 to hot oil, then remove it for later use
15. Add the pork belly slices in another pot and stir until the fat is spitting oil
16. Pour in the fish soup that has just been simmered (take out the fish bones, as long as the fish soup) and boil
17. Add the fried fish pieces, and boil the pan to remove the foam
18. Turn to low heat, add salt, light soy sauce, pepper and the remaining scallion and ginger in water and cook for 5 minutes
19. Prepare a deep bowl, add green onion shreds and balsamic vinegar at the bottom
20. Pour the fish cubes that have just been simmered into a bowl with the soup. Let’s enjoy the soup with the meat.
Tips:1: Finally it's time to cook the fish. Be sure to use a small fire. Everyone will boil the outer shell of the fish.
2: The amount of vinegar can be adjusted according to your preferences.
3: The pepper powder and green onion ginger water here should be put in three times, which are marinated fish, boiled fish soup, and stewed fish cubes.
4: The prepared egg batter should not be too thick and too dry. It should be stirred up with chopsticks. The batter is just a line. If the batter is too thick, it is not tasty, and it is too thin to hang.
5: When marinating the fish, it should be a little thicker, and the later stewed fish should be slightly less salty.
