Fish with chrysanthemum sauce

I chose grass carp, also known as fish with chrysanthemum juice. Together with herring, bighead carp and silver carp, they are called the four largest freshwater fish in my country. Grass carp has delicate meat, few bone spurs, and rich nutrients. It is also very suitable for cutting knives to make chrysanthemum fish and other shaped dishes. It is deeply loved by everyone.
This dish is red and bright in color, sweet and sour, appetizing, charred on the outside and tender on the inside. The shape is beautiful.

Recipe Recommendations

grass carp art. 1
ketchup 2 tablespoons
edible oil appropriate amount
cooking wine 2 tablespoons
salt 4 grams
sugar 2 tablespoons
white vinegar 1 scoop

sweet and sour
fried
half an hour
simple

Steps for Fish with chrysanthemum sauce

Wash the grass carp to remove internal organs and scales.

Remove the bones and retain the meat from the washed grass carp.

Then change the grass carp meat and cut the chrysanthemum flower knife.

Add salt, cooking wine, green onions and ginger, and marinate for 5 minutes to taste.

Take a bowl and add ketchup, sugar, salt, white vinegar, and appropriate amount of water, and blend into a bowl of juice.

Add the delicious fish, put it in the dry starch and wrap it with a layer of starch, wrap it for later use.

Put the oil in the pan, cook it to 70% to 80% heat, and add the starch-wrapped fish meat.

Fry until the skin is scarred and hardened and remove.

Wait until the oil temperature rises a little, re-fry the fish until it is golden brown, and remove it.

Place the fried fish on a plate.

Leave the bottom oil in the pan and saute the chives and ginger, remove it, and pour in the bowl of juice.

Cook for a while and add 1 spoonful of fried fish oil. Make the sauce redder and brighter. Finally, pour the sauce on the fried fish.