- Fresh fish (grass carp, crucian carp, etc.)

- Segmented scallions, sliced ginger, garlic

- Wine, soy sauce, dark soy sauce, salt, sugar, chicken essence

- Cooking oil

- Fresh water

Steps:

1. Wash the fish, remove the scales and guts and slice them into slices or segments and set aside.

2. Heat a pan with cold oil, add onion, ginger and garlic and sauté.

3. Add cooking wine and stir-fry, then add appropriate amount of water, boil and add soy sauce, old soy sauce, salt, sugar, chicken essence and other seasonings, stir well.

4. Put the fish fillets or segments into the cooker and cook on high heat, then turn to medium-low heat and simmer for 10-15 minutes until the fish is cooked through and flavorful.

5. Then reduce the sauce over high heat again to thicken the sauce, while turning the fish fillets or segments so that the sauce adheres evenly to the fish.

6. Finally, serve the fish fillets or segments and drizzle with the hot sauce.

Tips:

1. The juice of the braised fish should be enough, more juice can make the fish fillets or segments taste good. So, add more when adding water.

2. When stewing, pay attention to the fire, not too much, otherwise it is easy to let the fish cook. If you want to cook a tender and delicious braised fish, you can stew it slowly with a gentle fire.

3. When adding seasonings, adjust according to personal taste in moderation, increase or decrease the amount of salt, sugar, chicken essence, etc..

4. When collecting the juice, always turn the fish fillets or segments so that the juice evenly adheres to the fish.

5. The size of the fish fillets or segments should not be too big, so that the cooked braised fish will be more easily flavored and taste better.

I hope the above recipes and tips can help you make delicious braised fish.