Soft-Braised Fish Fan

Soft-Braised Fish Fan

　　Main ingredient: 1 grass carp.

Secondary ingredients: 3g salt, 30g sugar, 30g vinegar, 15g cooking wine, 15g flour, 10g prickly ash oil, 10g ginger juice.

Preparation method:

(1) Slice the skin-on grass carp diagonally into fan-shaped pieces, marinate with salt, cooking wine, and ginger juice.

(2) Coat the marinated fish slices with flour; mix eggs, flour, and starch into an egg yolk batter.

(3) Dip the marinated fish slices in the egg yolk batter, then deep-fry in oil heated to 60–70% temperature until golden brown, forming a fan shape with edges curled inward.

(4) Heat a wok over high heat, add oil, then stir-fry shredded scallions, ginger, and sliced garlic; add cooking wine, salt, sugar, and vinegar. Place the fish in the wok with the glazed side down, bring to a boil, thicken the sauce, drizzle with prickly ash oil, flip, and serve on a plate.