1. Shred the green onion and red pepper and set aside. Soak in clean water (as shown in the picture)
2. Chopped ginger and set aside
3. After the grass carp is slaughtered. Change the flat knife (pictured)
4. Improved renderings
5. The modified fish is marinated in salt with ginger and spring onions for a while. Then stick it dry with a clean towel
6. Wrap the fish inside and out with cornstarch (note that the excess cornstarch must be patted off. Not as follows: the pan cornstarch will explode)
7. Boil the oil to 70% of the heat and fry the fish until golden brown. Remove and set aside (be careful not to fry, it must be crispy so that it tastes good)
8. 120 grams of Thai chicken sauce (available in supermarket as shown)
9. Put 120 grams of tomato paste (pictured). 120 grams of Thai chicken sauce. 80 grams of white sugar. 70 grams of white vinegar and 5 grams of salt. Mix together and set aside (the ketchup in the picture)
10. Pour the oil into the pan and heat the reduced sauce. Add 250 water to thicken. After the juice is collected, add a little hot oil and pour it on the fish, sprinkle with shredded green onion and red pepper.
Tips:The fish must be fried and crispy so that the taste can be adjusted according to your own taste.
