grape fish

Recipe Recommendations

• grass carp appropriate amount
• celery leaves appropriate amount
• eggs appropriate amount
• white sugar appropriate amount
• white vinegar appropriate amount
• refined salt appropriate amount
• starch appropriate amount
• ketchup appropriate amount
• soy sauce appropriate amount

• sweet and sour
• burn
• three-quarters of an hour
• ordinary

Steps for grape fish

1

Remove the fish from both sides, place the skin side down horizontally on the chopping board, remove the knife from the meat surface, first carve 1/3 with a straight knife every 1.5 cm, then carve a flower knife with a sloping knife, and horizontally cut the knife every 1 cm or so.

2

Deepen the knife to the fish skin, but do not cut the fish skin. Place it in a bowl after finishing the knife.

3

Marinate with cooking wine, onions and garlic, salt, pepper and monosodium glutamate for about 20 minutes.

4

Beat the eggs, add a little flour and stir until a paste.

5

Put the fish meat into the egg paste and wrap it in the paste. Sprinkle with bread crumbs on the fish meat

6

When the oil pan is heated to 70% heat, add the fish and fry until golden brown and serve. Put salt, white sugar, monosodium glutamate, ketchup, soy sauce, and wine in a wok, thicken with starch water, and pour some sesame oil.

7

Bring to a boil, pour on the fish and serve hot.

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