The simple home cooking method of braised grass carp is as follows:

1. First, scrape the scales of the fresh grass carp, take out the internal organs and gills, clean them, and then cut them into evenly sized pieces. Put the fish pieces into the basin. What you need to pay attention to here is that the gills and teeth of the fish and the black membrane in the abdomen must be cleaned.

2. Marinate the fish in the basin, add 1 tablespoon of salt, 1 tablespoon of cooking wine, and 1 tablespoon of pepper. Use your hands to extract the juice from the crushed ginger and chives, and then Mix evenly with your hands, and finally add 2 large handfuls of sweet potato starch, continue to mix with your hands, so that the fish is fully coated with starch, and then marinate for half an hour.

3. Cut the garlic and ginger into small pieces, clean the parsley and cut it into inch sections, and cut the green onions into sections, then put them into plates respectively, and at the same time add half a handful of Sichuan peppercorns and a few dried chili peppers. spare.

4. Heat oil in a wok over high heat until it smokes, almost 60% hot, that is, when the chopsticks are placed inside and dense bubbles begin to appear, then put the marinated fish in Put the pieces into the pot one by one and fry the fish over high heat.

5. Fry the fish pieces until they are set. Continue to fry over high heat until the skin of the fish pieces is hard and golden brown. Then take it out and drain the oil for later use. What should be noted here is that the fish does not need to be cooked or thoroughly fried.

6. Stir-fry the fish pieces and seasonings evenly, pour water to cover the fish meat, season at the same time, add 1 frying spoon of light soy sauce, 1 tsp of dark soy sauce, 1 spoon of white sugar, and 2 balsamic vinegar. 2 tablespoons of white wine, bring to a boil over high heat, then turn to low heat, open the lid and simmer the fish for about 15 minutes, until the fish is simmered and fragrant.

7. Simmer the fish for about 15 minutes. When there is not much soup left, add a spoonful of chicken essence, and at the same time pour the parsley inside and stir-fry evenly.

8. After stir-frying evenly over high heat, pour in a spoonful of starch water, continue to heat over high heat to thicken the soup, take it out of the pot and put it on a plate, sprinkle with coriander to garnish the dish.