Today I made a braised grass carp at home, because the grass carp is too big to burn, so I cut it into pieces and made it.
In the first step, the grass carp is washed, the internal organs are scraped clean and cut into pieces. Cut a little ginger into a bowl, pour the fish pieces in, put the cooking wine, a little salt, stir well, so that the cooking wine can fully soak the fish pieces, about 15 to 20 minutes.
In the second step, prepare the garlic, ginger, and green onion, cut them into pieces, and wrap the marinated fish pieces with dry starch.
The third step, start the pot hot oil, preferably a pan, the oil can be poured more, turn on the low heat, the fish pieces are sandwiched with chopsticks to fry, remember to keep turning the noodles.
In the fourth step, the fish pieces can be fried until they are slightly yellow on both sides, and of course, if you like to eat a little crisp, you can fry it for a while, according to your personal taste.
The fifth step is to heat the oil in another pan, pour a little oil from the previous fried fish cubes, and add ginger and garlic to stir-fry.
In the sixth step, pour the fried fish into the pot and stir-fry twice, add two spoonfuls of light soy sauce, one spoonful of old soy sauce, one spoonful of oyster sauce, two spoons of cooking wine, one throw away the vinegar, one throw away the sugar, the right amount of water, and then cover the pot and cook for three to five minutes.
In the seventh step, cook until the soup is thick, add the chopped green onion, then cook for about a minute, and the braised grass carp pieces will come out of the oven. Delicious taste, no fishy smell, suitable for all ages.