1. Scrap the scales, remove gills, and belly of grass carp, and wash.
2. Cut the fish into large pieces.
3. Good sliced fish fillets.
4. Cut into tile-shaped pieces.
5. Cut green onion into sections and slice ginger
6. Put cooking wine.
7. Add salt, green onion, ginger, pepper, egg white, and MSG to marinate for flavor.
8. Prepare starch and custard powder, half each.
9. Stir the starch and custard powder evenly (without adding water) to form a crispy powder, and pat the two sides of the fish steak with crispy powder.
10. Put the oil in a pot, and when it is 50% hot, add the fish steaks and fry.
11. Turn over several times during the frying process to evenly fry.
12. When deep-fried until golden brown and the fish is crispy, remove, drain and serve.
Tips:The oil temperature should not be too high during the frying process.
