Stewed grass carp is a very healthy food and also a very delicious food. It is OK to add appropriate amount of tofu and bean sprouts in it. Eating stewed grass carp regularly is very helpful to our health and can promote our health. First of all, grass carp is rich in unsaturated fatty acids, which is good for blood circulation and a good food for cardiovascular disease patients; it can promote the health of our blood vessels. Meanwhile, grass carp is rich in selenium. Regular consumption has anti-aging and beauty effects, and it also has a certain preventive effect on tumors; in addition, stewed grass carp is very nutritious. For people who are thin and have no appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing. I believe many people will buy grass carp to make pickled fish or boiled fish? But will this be too troublesome for us? Today we will teach you the specific method of stewing grass carp.

1. First, prepare a grass carp, remove the scales, viscera, black membrane of the abdomen and gills, then clean the grass carp, cut it into small pieces and put it into a basin for spare. Add appropriate amount of raw soy sauce and cooking wine to the basin, stir and set aside to marinate for a while. After marinating, remove the fish fillets and set aside.

2. Cut the onion into large pieces, the cilantro into segments, and the red chili pepper into segments;

3. First, fry the fish fillets, put the eggs into a bowl, and submerge both sides of the fish into the egg mixture; in advance, pour a moderate amount of oil into a skillet, and heat it over medium heat; in this way, the fish fillets will be more delicious and flavors will be fresher and more flavorful. In addition, through this step, the stewed fish soup will be milky white, flavorful and without fishy smell.

4. Add cooking oil to a skillet, then add an appropriate amount of chili granules, dried chili flakes, and onions, ginger and garlic. Stir them so that they become fragrant. Then pour the fillets into the pan and fry them. It doesn't take too long to fry them. After frying them a bit, you can add a good amount of white wine, vinegar, raw soy sauce, old soy sauce and sugar to the pan. Continue to add the right amount of water to the pan so that the water doesn't cover the surface of the fillets. Once the fire is boiling, add a good amount of salt, stir, and the fish stock will be juiced over the fire.

5. Heat the fish stock over medium heat until it comes to a boil. Cover and simmer on low heat for 30 minutes. This soup is thick and flavorful. The last stewed grass carp is ready.