1. Chop grass carp, marinate with cooking wine, salt and light soy sauce for 20 minutes
2. Prepare vermicelli, ginger, and chives for later use
3. Put oil in a non-stick pan, first stir fragrant ginger slices, and then add fish cubes
4. After frying until golden brown on both sides, add light soy sauce and cooking wine
5. Add salt and sugar
6. Mix in the right amount of water, add the vermicelli
7. Add in the lid and simmer until the vermicelli is cooked through
8. Finally, add the shallots and mix well to get out of the pot
Tips:No skill.
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