How to Cook One Fish Two Ways

    Making fish slices,chrysanthemum fish, fish, pan-fried fish slices, sugar vinegar, when making the fish slices, generally only the middle part of the fish is used,the head,tail and bones are usually not needed and should not be discarded.
So, I typically make braised fish blocks with these scraps, creating what I call one fish, two dishes.

    Main ingredient

    grass carp 1500 grams

    Auxiliary ingredients

    cornstarch 60 grams tomato sauce 30 milliliters candied sugar 6 pieces white vinegar 10 milliliters alcohol 4 tablespoons steaming fish soy sauce 2 tablespoons dark soy sauce 1 tablespoon malt vinegar 1 tablespoon ginger 10 grams half an onion garlic 6 cloves red chili peppers 3 pieces pepper powder 6 grams salt 10 grams edible oil 1000 milliliters potato 1 piece h radish a little

    One fish, two dishes recipe

    1. Clean a grass carp and prepare it.

    2. Cut off the head and tail.

    3. Remove both sides of the fish's mucus line.

    4. Slice the middle part along the spine.

    5. Rinse thoroughly (make sure to remove all black membrane) and slice out the spines diagonally.

    6. The initial processing is complete.

    7. Cut open the head, and place the big bones and fish spines in a bowl, season with half of the salt, alcohol, and pepper powder, marinate for half an hour (use this part to make braised fish blocks).

    8. Slice the remaining two pieces of the middle part diagonally into 2-millimeter thin slices; better knife skills can slice them thinner.

    9. Place the fish slices in another bowl and season with the other half of the salt, alcohol, and pepper powder for marination.

    10. Steam a potato for 20 minutes.

    11. Drain the water from the fish slices.

    12. Dust a board with cornstarch, lay out the fish slices and press them down.

    13. Sprinkle more cornstarch on top; use an rolling pin to press the slices flat for better adhesion.

    14. Arrange each slice carefully in a plate for later use.

    15. Heat oil to 5-6, fry fish slices until both sides are golden brown.

    16. Drain and reheat the oil to 8-9, fry briefly again and drain excess oil.

    17. The fried fish slices are crispy and golden.

    18. Arrange the steamed mashed potatoes in a mound shape on the plate as a base.

    19. Cut some carrot strips and insert them into the mashed potato to form the pistil.potato mash,place the fried fish slices (skin side down) around the mashed potato to create a peony shape. 19. The fish slice dish is nearly complete, just add a sauce now. The carp slices are basically done; just add the sauce now.

    20. Remember those heads, tails, and bones? Drain them, mix with remaining cornstarch by hand.

    21. Check the oil temperature in the pot; heat to 5-6, fry until set.

    22. Remove excess oil from a small amount of oil left over, add ginger and garlic, stir-fry until fragrant.

    23. Remove the ginger and garlic.

    24. Add sugar and cook until it turns deep brown.

    25. Quickly pour in 300-500 milliliters of stock or water, boil vigorously while stirring constantly.26. Add dark soy sauce for color. 27. The color is bright red.

    28. Once the water boils, add fried fish blocks.

    29. Add ginger and garlic and

    steaming fish

    soy sauce, cook until the sauce thickens, add vinegar, sesame oil, and serve.30. For aesthetics, arrange the dish appropriately; sprinkle some chopped green onions and red chili peppers before serving. 31. Finally, prepare the dipping sauce in a small amount of oil by adding tomato sauce, white vinegar, and one tablespoon of water; simmer until thickened, add salt and chicken powder as needed.

    32. Serve the sweet and sour sauce in a bowl.

    33. Fish slices with dipping sauce taste better.

    32. Pour the vinegar and sugar sauce into a bowl.

    33. Coating the fish slices with the sauce enhances the flavor when eaten.