Noble Consort Peony Grass Fish Slices

1. Material picture: 1 grass carp, ginger, scallion, lemon

2. Remove the scales from the grass carp and kill them thoroughly, paying attention to the gills and the black membrane inside the belly of the fish. Wash the grass carp and remove the head, tail, and gills from the fish body.

3. Start the knife from the head of the fish and slowly slice the fish meat along the spine towards the tail. After slicing one side, flip it over and use the same method to slice another piece of fish meat.

4. Start cutting from the back of the fish and gently slice off the large spines on the belly of the fish.

5. I sliced off all the fish bones

After removing the fish bones, start the knife from the tail of the fish and slice the fish meat into slices at an angle.

7. Put the sliced fish slices into a basin

8. Cut the scallion into sections, slice the ginger into thick slices, then crush them and add them to the fish meat. Squeeze in a little lemon and add a teaspoon of salt and pepper to marinate the base flavor. Add 2 tablespoons of cooking wine. Use chopsticks to gently flip from bottom to top and mix well. Marinate for half an hour. (Do not stir in circles or grab hard with your hands, as this will cause the fish meat to gelatinize and become sticky)

9. Lay the marinated fish slices on top.

10. Use a filter spoon to sieve a layer of starch on the surface of the fish fillet.

11. Pour an appropriate amount of oil into the pot

When the oil is heated to 60-70%, slice the fish slices one by one.

13. Fry until the fish meat is 8% cooked, then remove and control the oil. Then heat the oil in the pot again until it starts to smoke, add fish meat and fry again until the surface turns golden brown. Remove and drain off the excess oil.

14. Put the dish on the table directly, then mix a dish of your favorite sauce and dip it in it. You can also pour sweet and sour sauce over the "Peony Fish Slices" for consumption.

15. This is what it looks like after being juiced, isn't it more vivid?

16. Finished product drawings