Grape-shaped Fish click to see closer Materials: 350g black carp fish meat with skin four Chinese cabbage leaves 1 egg 75g bread crumbs 100g grape juice Preparations: Wash the carp meat and cut into the shape of a ladder, make deep-cuts in the skin. Add condiments and leave for 20 minutes, coat with egg batter, followed by a layer of bread crumbs, deep-fry in 70% heated oil until light yellow, when grape-shaped, remove. Scald the Chinese cabbage leaves, cut into grape leave shape and place beside the carp "grapes". Make a sauce of cornstarch, sugar, white winegar, salt and grape juice, pour over the "grapes".