Production steps:
1, grass carp treatment: scaling, gilling, cutting in half, eviscerating, brushing the inside of fish belly, removing excess oil leaves from fish belly, washing and draining.
2. Fry the fish head and tail for a while to make soup, and cut the remaining fish slices into pieces.
3. Put the fish pieces in a big pot, add some salt and mix well, and marinate for a while.
4. Prepare garlic sprouts, ginger and celery.
5. Peel and chop ginger, wash celery and cut into sections, and cut garlic stalks into sections respectively.
6, put the right amount of oil in the pot to heat.
7. Add the marinated fish pieces, lay them flat in the pot and fry them on medium heat.
8. In the process of frying fish, adjust the braised fish sauce: pour oyster sauce, soy sauce, fish sauce, chicken powder and a little water into a bowl and mix well.
9. The fish pieces are fried until one side is brown, and the spatula can be scooped up smoothly without peeling.
10, add the chopped Jiang Mo, and gently remove the fish pieces from the bottom with a spatula to avoid frying.
1 1, plus celery and garlic shoots.
12, pour the sauce, cover the pot, and simmer for 10 minute.
13, stew until a little sauce remains, pour in garlic leaves and shovel into casserole.
14, finished product drawing