1. Wash and drain the grass carp maw.
2. Chop fish, marinate in cooking wine for 20 minutes (you can also add salt), shred the green onion and ginger.
3. Beat the eggs into a bowl, add 2 teaspoons cornstarch and mix well.
4. Relax the oil in the pan and put the fish pieces in a bowl to make a paste.
5. Heat 70% oil and fry the fish pieces until golden, then set aside.
6. Leave the bottom oil and fry the shredded green onion and ginger, add the tomato sauce and stir fry for a while, add water, vinegar, and sugar to a boil in turn, pick up the green onions and throw them away, pour in the water and starch to thicken.
