1. Grass carp cut and boneless
2. Turn it over and change the knife into a corn shape
3. Then put it in a basin, add light soy sauce, cooking wine, salt, pepper, ginger and marinate for 20 minutes
4. Dip the fish in the cornstarch
5. Put it in the oil and fry it until golden brown and pick it up
6. Place it on the plate, and then insert the green cabbage head on the larger side of the fish to form a corn shape
7. Pumpkin diced
8. Then put it in a blender and mix into pumpkin puree
9. Pour pumpkin puree into the pot, add white vinegar and sugar to a boil, then add some oil
10. Pour the cooked pumpkin puree on the corn fish and serve
Tips:No skill.
