In this way, even the back of the fish will be very tender, and there will be no woody taste
Material
| Grass carp | 3 servings over half a catty |
| Tempeh | 1 ~ 2 tablespoons |
| soy sauce | 1 ~ 2 tablespoons |
| Flour | Half tablespoon |
| salt | The right amount |
| Jiang Si | Small amount |
| oil | The right amount |
Fish belly cut approximately half a centimeter thick, chopped tempeh, two sliced ginger
Fish belly mixed with tempeh, raw powder, soy sauce, shredded ginger and salt, and marinated together for more than 15 minutes
Remove the oil from the hot pot, pour in the fish belly, pour it as flat as possible (one side sticks to the pot), put a small amount of water (1/3 of a bowl), cover on low heat
Serve in 2 minutes, the fish is cooked very quickly