Shanghai local cuisine - Spicy Fish

1. Remove the black film from the middle section of the grass carp and clean it. Cut it into 1cm thick slices and marinate with rice wine and lemon juice for 20 minutes

2. Air dry the fish fillet or wipe it dry with kitchen paper to prevent splashing during frying

3. Garlic cloves, chili peppers, and scallions are finely chopped

4. Stir fry a little oil in a pot until fragrant. Add garlic, scallions, chili peppers, soy sauce, vinegar, sugar, some water, and chicken essence to make a seasoning sauce. Let it cool and set aside for later use

5. Loosen the oil in the pot and heat it over high heat

6. Add fish slices, be careful not to let them stick together

7. Fry the fish until it is firm and golden in color. Quickly soak it in the seasoning sauce for 10 seconds. Allow both sides of the fish meat to fully inhale the seasoning sauce

8. Simply install the tray