The finished dish has a golden yellow color, is crispy on the outside and tender on the inside when eaten with pepper salt, it is delicious and widely loved.

Ingredients:

Main ingredients:Carp150 grams, pig's net oil 150 grams,

Auxiliary materials:Green peasStarch 3 grams,WheatFlour30 grams,

Seasonings: cooking wine 5 grams,Soy sauce3 grams,Monosodium glutamate (MSG) 2 grams, salt 2 grams, pepper salt 5 grams,Ginger3 grams, green onion 3 grams,PeanutsOil 50 gramsMethod:1. Kill the carp and clean it, slice off the flesh and remove the skin and bones, cut it into rectangular pieces measuring 3.3 cm long, 2.6 cm wide, and 0.33 cm thick;

2. Mix the fish meat with

Fine salt, soy sauce, cooking wine, MSG, and chopped green onion and ginger.3. Cut the pig's net oil into square pieces measuring 10 cm on each side, 0.33 cm thick, totaling 4 pieces;

4. Lay one piece of pig's net oil flat on a cutting board, place half of the mixed fish slices on top, cover with another piece of net oil to make a rectangular "fish box";

5. Make two such "fish boxes" in total;

6. Mix flour and wet starch together, add water to form a paste;

7. Pour peanut oil into the wok and heat it on high until six-tenths hot.

8. Coat each "fish box" with a layer of batter before frying them in the wok until they float up.

9. Reduce the heat to low and fry slowly until the "fish boxes" become firm, use chopsticks to poke several holes on top for oil penetration.

10. Raise the heat to high, heat the oil to eight-tenths hot, briefly fry again to make the outer skin crispy.

11. At this point, the surface of the "fish boxes" should be golden yellow, and the fish inside is cooked through with transparent pig fat surrounding it; remove them from the wok and cut into strips 1.3 cm wide, eat withpeppersalt.