The basic ingredients are fresh grass carp, cooking wine, salt, ginger, garlic, soy sauce, pepper, corn starch or sweet potato starch, eggs, star anise and edible oil.

Basic steps

1. First, we choose a fresh grass carp, slaughter it, clean it, cut off the fish head and use it to make fish head tofu soup. Then cut off the tail and fins. Then we cut the fish belly in the middle and split it in two. First, we cut the belly of the fish, and then we cut it into pieces two fingers wide, which will be more delicious and beautiful. Friends who can't cut can look at the picture, and then we put the cut fish pieces into the basin. Add a spoonful of cooking wine and salt first. Then stir the tea several times by hand until the surface of the fish becomes sticky, and then wash it twice with clear water. Wash until the water becomes particularly clear and no longer turbid, then remove the water and squeeze it out as much as possible.

2. Then we put the fish pieces back in a pot, add salt, a little more cooking wine, a spoonful of pepper to remove the fishy smell and improve the taste, add a little soy sauce to color them, and then stir them evenly by hand. After mixing well, beat in an egg and mix well by hand. After mixing the egg liquid with the fish pieces, we add a proper amount of corn starch or sweet potato starch and continue to stir evenly.

3. Next, prepare small ingredients. You can break the ginger and garlic separately, so that it tastes more grainy and fresher. Take a proper amount of green onions and cut them into pieces. After cutting, put it in a small bowl with ginger and garlic. Then prepare two pepper-tolerant peppers, cut them into granules and put them together with coriander.

4. Next, put a little more oil in the pot, heat the oil to 60% heat, turn on a small fire and add the fish pieces. If you fry too much, you'd better fry it in two pots. Take out a part first, and then cook the next pot when the oil temperature rises. When we cook the next pot, we fry all the fish pieces that we just fished out with others in the pot. Keep the medium heat, fry for another two minutes, until the surface of the fish is slightly yellow and hard, and then take out the oil under control.

5. Then leave a little oil in the pot, add a proper amount of lard, add two star anises and crush them, and stir-fry the star anises until they are slightly paste. Then add onion, ginger and garlic to stir-fry until fragrant, then add appropriate amount of dried pepper and pepper to deodorize and enhance flavor, then add appropriate amount of soy sauce to stir-fry until fragrant, then add seafood sauce, and then add a little oyster sauce and sweet noodle sauce. A proper amount of soy sauce can improve the taste and color, add a little old vinegar, then a proper amount of sesame oil, and finally cooking wine.

Sauce must be repeatedly fried until the oil and sauce are separated.

6. Then add the fish pieces with oil control, stir fry a few times, and stir the juice evenly. After frying the color, pour in appropriate amount of boiling water. If you have broth, you can put it, then tie the coriander into a knot and put it in the pot, then add sugar and pepper. Heat it for one minute with high fire and push the soup evenly with a spoon. Then cover the pot and simmer for 5 minutes. After 5 minutes, open the lid and put the cut green pepper rings into the pot. At this time, the taste of coriander almost evaporated. We will take out the coriander and skim it. No, finally open a big fire to collect thick soup. When the soup thickens, turn off the heat and put it in the pot.

In this way, a delicious braised fish piece was made into a fish piece, which looked fresh and delicious, tasted more delicate and smooth than meat, and the soup absorbed by the special knife became very rich at first.

Tips:

1. When killing fish, you must pay attention to this fish belly, and the black film on it must be scraped clean, otherwise the cooked fish will taste fishy.

2. The best way to make it quickly is to marinate it in advance, which will make it taste better and remove the fishy smell.

Here I tell you a little knowledge of cooking fish, that is, when we fry fish or other delicious things, the oil temperature must be high, so that it can be shaped quickly, not easy to go bad, and it can also reduce the absorption of more oil.