350g black carp fish meat with skin
four Chinese cabbage leaves
75g bread crumbs
100g grape juice
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".