1. The grass carp is taken from the fish, and the part that has no thorns as much as possible, and cut into slices about 5mm thick.
2. Wash the fillets with white vinegar in the water.
3. Remove the water control.
4. Add salt, pepper, and rice wine to marinate for ten minutes.
5. Add an egg white and 1 scoop of dried starch
6. Grab and mix evenly to make the fish fillets starchy.
7. Heat 50% of the oil and fry it in the pan. Fry it until the color changes and remove it, then heat the oil at 60% of the oil temperature and re-fry for ten seconds.
8. Stir white vinegar, light soy sauce, dark soy sauce, sugar, garlic slices and a little dry starch into a sauce.
9. Put a little oil in the pot and stir-fry the oyster mushrooms. Stir out the moisture of the oyster mushrooms, and then set aside.
10. Put a little base oil into the bacon. Stir fry until the bacon is oily.
11. Add green onion, ginger, minced garlic and sauté until fragrant
12. Add oyster mushrooms and a bowl of boiling water.
13. Add the fish fillets and braise for five minutes.
14. Pour in the adjusted bowl of juice.
15. Stir-fry evenly, and the soup can be taken out when the soup is dry.
Tips:This fish fillet is sweet and sour. My oyster mushrooms can be other mushrooms.
