I often eat this meat dish at home, and it is affordable and good for food

The meat of the big grass carp is tighter, it tastes definitely better than the small, the outside is charred and the inside is tender, it is too fragrant, and it is eaten and drunk, and you can also try it when you learn it, and make it for your family to eat.

After the large grass carp is bought, it is washed, cut into pieces, and salted for about half an hour.

Step 1. Pour oil into the pot, try to have as much oil as possible, don't worry about wasting oil, you can continue to use the fish after frying, the oil temperature should be high, put the fish pieces in the pot to fry, don't move the fish just put down, in case it breaks, from time to time use a spatula to gently pluck it, and wait for the fish to be fried golden brown and pick it up for later use.

Step 2. Prepare green and red peppers, cut them into small rings, mince ginger and garlic, heat a pan, add a small amount of oil, put the green and red peppers, ginger and garlic in the pot and stir-fry until fragrant.

Step 3. Stir-fry the fish pieces in a pan and add two spoons of soy sauce and stir-fry slightly.

Step 4. When stir-frying, use low heat, and finally add a spoonful of oyster sauce and stir-fry slightly.

A piece of fish that is charred on the outside and tender on the inside is ready!