Exercise:
Wash and drain the fish, cut it in half from the back, and then cut it directly into octagonal blocks (* * * De 16).
Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours (turn them up and down twice to make them taste even).
After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes each), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.
After the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water from the plate and continue to soak the second batch of fish fillets.
Pour out the oil of fried fish, pour the sauce of the original fish into the pot, add a little sesame oil to boil, and then turn off the heat. Drop the fish fillets soaked in sugar water into the pot, turn them over and dip them on both sides. Serve.
Remarks: Fry pomfret until it is crisp, so as to avoid the fish scattering when dipping in the marinade. The sweet pomfret sauce is really appetizing.
Nutritional value: grass carp-commonly known as mandarin fish. Belonging to herbivorous fish, it is a health food that warms the middle warmer and tonifies the deficiency. It is beneficial to dampness, warms the stomach, calms the liver and dispels the wind, and is suitable for cold stomach constitution, headache after a long illness, loss of appetite, etc. Grass carp should be added with ginger, onion and garlic.