There are many ways to eat fish, but it is difficult to get the best of both worlds. In order to remove the fishy smell and improve the taste of the meat, we often fry or pan-fry the carp, so that the deliciousness of the fish itself will be obscured. , so today we are going to make a braised carp casserole with soy sauce that has the best of both worlds. Not frying or pan-frying, of course, does not mean that other methods are not good, but our method today strives to remove the fishy smell and retain the freshness. Next, let’s take a look at the specific method.

1. First we prepare a carp. The seller has already slaughtered it cleanly when we bought it. We only need to wash it and remove the tail, then chop it into even small pieces. Don’t chop it into too small pieces. If it's cooked, eat it with a spoon. After chopping, clean the blood of the fish again, then dry the water and prepare for marinating. Add 2 grams of salt, 1 gram of pepper, and 10 grams of cooking wine to remove the fishy smell. Mix well and marinate for 15 minutes to let the fish pieces Absorb the juice and flavor. When marinating, prepare a piece of old tofu, cut it into evenly thick slices, cut a white section of green onion into water chestnut slices, cut a piece of ginger into slices, and cut a few garlic into slices, put them in a casserole, and then place the sliced ??tofu On top of the onion and ginger. Then prepare 2 garlic cloves, smash them into pieces, mince a small piece of ginger, cut 2 pickled peppers into rings, put them all together, and finally grab a small handful of tempeh and set aside.

After the preparations are done and the fish is marinated, put the fish on the tofu first. You can arrange it like a flower like me. Abstract flowers are art.

2. Start making the sauce

Heat the oil in the pot. After the oil is hot, add the chopped ingredients, stir over low heat and stir until fragrant, then add 10 grams of seafood sauce, 10 grams of sweet noodle sauce and 2 pieces of fermented bean curd. Stir quickly to dissolve the sauce.

After the sauce is boiled, pour an appropriate amount of water from the side of the pot, then add 10 grams of cooking wine to remove the fishy smell, 20 grams of light soy sauce, 3 grams of salt, 20 grams of sugar, 2 grams of pepper, and 1 chicken powder. Stir evenly

Add a small handful of green peppercorns and turn up the heat to bring the soup to a boil, then remove from the pot.

3. Pour the prepared soup directly into the casserole to cover the fish pieces.

Then it will be like a fish in water. The fish pieces will fully absorb the flavor of the sauce. At this time, turn to high heat and bring the sauce to a boil.

After boiling, turn to low heat and simmer for eight minutes to make the fish pieces more flavorful. Be sure to use low heat, otherwise the tofu at the bottom will easily burn to the bottom.

After 8 minutes, the fish will have absorbed the soup and become very red, and it is ready to be cooked. Finally, sprinkle some coriander as a garnish and serve.