Gan NanStir-fried FishIngredients: LiveChinese Grass Carp1 tail (about 750g) freshFresh GingerScallions, Fresh RedChili,Monosodium Glutamate,Molecular Soy Sauce,Fine SaltRice Wine, Dried Potato Starch, Wet Cornstarch,Vinegareach in appropriate amounts, 750g tea oil or edible oil.

How to Make Gan Nan Stir-fried Fish:

1. Clean the grass carp by scraping off the scales, removing the gills, and gutting it, then wash it thoroughly;Cutthe fish headand bones into 3.5 cm long and 2.7 cm wide pieces;cut the flesh into 4 cm long, 3.3 cm wide, 1 cm thick rectangular pieces,

2. Marinate the fish meat in salt and soy sauce for a moment, then mix it with the fish head, bones, and dry potato starch.

3. Slice the ginger (about 12 slices), chop the scallions into small segments, and cut the fresh red chili peppers open and remove the seeds, slicing them into thumbnail-sized pieces (use dried chili powder if no fresh chilies are available).

4. Mix 150g of water with wet cornstarch, soy sauce, and monosodium glutamate to make a sauce.Food Network

5. Heat the pot over medium heat and add 750g tea oil, heating it to six-tenths hotness before adding the fish head and bones, frying them until crispy and then removing them. Fry the fish meat for one minute in the same oil, drain the excess oil.

6. Place the pot back on the fire (about 15g of remaining oil), add ginger, scallions, and red chili peppers, stir-frying for about 4 to 5 seconds.Pour in the fried fish meat, add rice wine, monosodium glutamate, water, and thickened with vinegar and wet cornstarch. Pour in 25g of hot oil, stirring for a few times before flipping it over, then serve on top of the fried fish head and bones.