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Pan-fried Grass Carp Belly Recipe, Crispy Outside and Tender Inside, Simple and Easy to Learn

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Ingredients: 500 g fresh grass carp belly, 20 g shallots, 20 g sliced garlic, 20 g sliced ginger, 10 g shredded dried tangerine peel. Marinade: 5 g salt, 10 g ginger juice, 20 g cornstarch. Seasonings: light soy sauce, light broth, Huadiao wine, sugar and oil as needed. Method: 1. Wash the fish belly, cut it into rectangular pieces, add the marinade and marinate for 10 minutes; 2. Pan-fry the fish belly until golden brown on both sides; 3. Add the shallots, sliced garlic, sliced ginger and shredded dried tangerine peel and stir-fry until fragrant, add the seasonings and stir gently until well combined.

Ingredients: 500 g fresh grass carp belly, 20 g shallots, 20 g sliced garlic, 20 g sliced ginger, 10 g shredded dried tangerine peel.

Marinade: 5 g salt, 10 g ginger juice, 20 g cornstarch.

Seasonings: light soy sauce, light broth, Huadiao wine, sugar and oil as needed.

Method:

1. Wash the fish belly, cut it into rectangular pieces, add the marinade and marinate for 10 minutes;

2. Pan-fry the fish belly until golden brown on both sides;

3. Add the shallots, sliced garlic, sliced ginger and shredded dried tangerine peel and stir-fry until fragrant, add the seasonings and stir gently until well combined.

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