材料
鯇魚腩半斤
薑8片
葱4條(切段)

醃料
花雕酒或紹酒1湯匙

調味料
老抽2茶匙
生抽2茶匙
糖半茶匙
水3湯匙
調匀

做法
01 鯇魚腩洗淨，洗去黑膜，切厚件，下醃料拌匀待片刻。
02 鯇魚腩蘸上少許乾粟粉，放入油鑊中煎至兩面金黃色，下薑片炒香，加入調味料至汁液濃稠，最後加入葱段炒匀即可。

Q:整個鯇魚腩的哪個部分最好吃?
A:鯇魚腩最好吃的是近魚骹的位置(魚腩上半部分)，特別肥美嫩滑。

Ingredients
300g grass carp belly
8 slices ginger
4 sprigs spring onion (cut into short lengths)

Marinade
1 tbsp Huadiao wine or Shaoxing wine

Seasoning
2 tsps dark soy sauce
2 tsps light soy sauce
1/2 tsp sugar
3 tsps water
mixed well

Method
01 Rinse the grass carp and remove the dark membrane on the inside. Cut into thick pieces. Add marinade and leave it for a while.
02 Lightly coat the grass carp pieces in cornstarch. Fry them in a wok with oil until golden on both sides Add ginger and stir fry until fragrant. Add seasoning and cook until the sauce thickens and reduces. Lastly add spring onion and stir well.Serve.

Q:Which part of the grass carp belly tastes best?
A:The part that is closer to the gill cover (i.e. the anterior half) tastes best because it is fattier and smoother.