Braised grass carp is a traditional dish of Sichuan Province, belonging to the Sichuan cuisine in the home cooking, the practice is as follows:

Main ingredient: grass carp.

Accessories: moderate oil, salt, cooking wine, soy sauce, green onion, ginger, 1 chili pepper, 1 head of garlic.

Steps:

1, grass carp scrape off the scales, pull out the intestines and wash, scrape off the black membrane, cut small sections, draw off the tendons.

2, frying pan into the ginger, a little salt to heat, put the fish pieces, fry until golden brown on both sides, frying fish do not rush to turn over, frying in place, easy to turn over non-stick skin.

3, fried fish, put cooking wine, soy sauce, salt.

4, add no more water.

5: Bring to a boil over high heat, add garlic and chili peppers and continue to cook, turning halfway through or pouring soup with a spoon.

6. Cook until there is not much soup left, sprinkle chopped green onion out of the pot.