A common practice of grass carp is braising in soy sauce. I believe everyone is familiar with it. Share the practice with you and have a look together.

Ingredients: a fresh grass carp, weighing about 1 kg, onion, shredded ginger, cooking wine, sugar, Chili powder, pepper powder, salt, soy sauce, starch and rapeseed oil.

1. Wash grass carp, cut into wheels of about 3 cm, and put them in a clean basin for later use.

2. put all the ingredients in, the dosage is suitable according to personal taste, then cover and marinate for about 5 hours.

3. Take shredded ginger and shredded onion out of the basin and put them in a clean small bowl for later use.

4. Put a proper amount of rapeseed oil into the pot. When it is 80% hot, put the fish pieces wrapped in starch into the pot in turn. When frying until golden brown on both sides, take a clean plate and set aside.

5. Stir-fry the shredded ginger and onion in a small bowl with the remaining oil in the pot until it turns yellow, then pour in the appropriate amount of boiling water, and then add the fish pieces in turn. When the soup is almost dry, turn off the fire and take it out.