|Grass Carp||750 grams|
|Cooking wine||Appropriate amount|
|ground ginger||Appropriate amount|
|Chopped green onion||Appropriate amount|
|Flavor||Salty and fresh|
Get a grass carp ready.
Cut the fish into small pieces.
Salt fish, cooking wine, ginger powder, pickling for 2 hours.
Pound in an egg.
Start the pan and burn the oil. The oil should be wider.
When the oil is 50% hot, put the fish.
Small fire and slow explosion.
The fish turn golden, fish out, and fry again later.
It can be eaten or snacks.
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