Method for making grass carp Luo Guo crisp fish

The practice of "crisp fish" (using grass carp):

First of all, ingredients

2500g of grass carp, 25g of ginger, 25g of onion, 5g of refined salt/kloc-0, 3g of star anise, 3g of fennel, 3g of cinnamon, 5g of spiced powder, 50g of sugar, 30g of soju, 20g of Shaoxing wine125g of soy sauce, and 20g of cooked vegetable seed oil/kloc-0.

Second, practice.

1. Wash the fish after removing phosphorus and gills, gut it, wipe the blood from the abdomen with a clean cloth, cut it open, cut it into tiles of about 1.6 cm with an oblique knife, put it in a large enamel dish, add 100 g of Shaoxing wine, 15 g of refined salt and soy sauce for about 2 hours, and then take it out.

2. Put 500 grams of water, 25 grams of Shaoxing wine, onion, ginger (beaten pine), star anise, cinnamon and sugar into a large pot, simmer with strong fire until the juice becomes sticky, then take out onion, ginger, fennel and cinnamon, add distiller's grains, and leave the fire to make marinade for later use.

3. Put another big pot of fire and add vegetable oil (the oil used twice is the best). When the oil temperature reaches 90% heat (about 225℃), take 1 fish pieces, put them in the pot one by one, and scoop them up with a colander when frying them to the shell. When the oil temperature rises to 90% heat (about 225℃), put the fish pieces into the pot. Sprinkle a small amount of spiced powder when eating.