2. Scrape off the black things in the bought grass carp body, cut the coriander into long sections, cut the ginger into filaments in a proper size, slice the ginger in the remaining corners for later use, and dice the garlic.
3, the pot is hot, it is very hot, shrimp oil, ginger slices are removed from the box and thrown away.
4. Dry the grass carp and fry it for a while. When the oil bubbles under the fish are much less, push the shovel slightly and turn it over. When the other side is golden, pour in half a bowl of water, then add soy sauce, shredded ginger and garlic, cover it and simmer until the juice is collected.
5. After stewing, add coriander and monosodium glutamate and gently turn them evenly, so that the delicious braised grass carp is ready.