Cooking Steps

1. 

   Step1:Clean up the grass carp. This one is 2 Jin and 4 liang.

2. 

   Step2:Cut into 1.5 to 2 cm thick slices. If it's too thin, it's easy to fry.

3. 

   Step3:80% of the fish in the oil pot is hot. If the frying technology is not up to standard, the non stick pot can be used directly to avoid failure. Moreover, if the bottom area of the pot is large, more pieces can be fried. The disadvantage is that the oil is used more.

4. 

   Step4:Fry in medium and low heat until golden, turn over, and fry crispy on both sides.

5. 

   Step5:Put water, rice wine, sugar, soy sauce, soy sauce, star anise, ginger and pepper in the pot and boil for 2 minutes. Add pepper to the bowl and set aside.

6. 

   Step6:Marinate the fried fish in the soup for 5 to 10 minutes and take it out for ready to eat.

7. 

   Step7:The fish that like fried crispy should be eaten immediately after being soaked in soup. The crispy taste is more energetic than cold dishes.