The key to the production of fried fish fillets with lees is to cook them with “lees bittern”, because the main seasoning of this dish is lees bittern. The oil of fried fish fillets has a strong smell of lees bittern. It’s also a special dish“ You can buy “fermented grains and bittern” in supermarkets.


1 grass carp
1 tbsp oil
6 g salt
1 tbsp soy sauce
3 tbsp bittern
A little pepper
Appropriate amount of onion, ginger and garlic
Proper amount of cooking wine
A little water starch


Step 1
Clean up the grass carp

Step 2
Fish head, fish tail and fish bone are removed, and only fish meat is left

Step 3
Then slice the fish, cut the skin with the first knife, and cut it with the second knife

Step 4
Put the fish fillets into the basin, add a little salt, pepper and cooking wine, mix well and marinate for 5 minutes

Step 5
Then add water and starch, gently grasp and sizing

Step 6
Boil water in a pan, add cooking wine, and prepare to add fish fillets

Step 7
Put the fillets into the pan one by one

Step 8
Bring to a boil, gently shake the pan, skim the foam and blanch for 1 minute

Step 9
Remove the fillets and drain

Step 10
Cool the oil in a hot pan, stir fry the onion, ginger and garlic until fragrant, and cook in soy sauce

Step 11
Add the bittern

Step 12
Pour in a little starch and thicken

Step 13
Put in the fillets

Step 14
Stir gently and turn off the fire

Step 15
Out of the pot plate, you can taste on the table