Tips for braised fish cubes that are crispy on the outside and tender on the inside:

1. When frying the fish cubes, use more oil, a slightly higher oil temperature, and fry until the surface is firm. .

2. After putting it in the pot, do not turn it over in a hurry. Fry it for a while and then gently spread it with chopsticks to prevent the fish from being broken into pieces.

3. When putting water in the pot to cook fish, be careful not to use too much water. Just a little less than the amount of fish pieces is enough. This depends on experience and visual inspection. You will be able to conclude after a few trials. Experience.

Ingredients: One small grass carp.

Kitchen utensils: wok.

Accessories: green onion and ginger (20g), the hottest chili pepper (2), star anise (1), cinnamon (a little).

Method for Braised Fish Nuggets:

1. Remove the blood from the fish, wash it, drain it and cut it into strips.

2. Add appropriate amount of salt, sugar, cooking wine, white pepper, and light soy sauce and marinate for 15 minutes.

3. Wrap the fish with a layer of cornstarch and deep-fry until golden and firm. Remove and control the oil and set aside.

4. Heat the oil pan, add star anise, cinnamon and ginger slices and stir-fry until fragrant. Be careful to stir-fry over low heat. High heat will easily burn the star anise and cinnamon.

5. After you can smell the strong aroma of spices, add the green onions and continue to sauté the green onions over low heat.

6. Then pour an appropriate amount of light soy sauce, braised soy sauce, oyster sauce, and a little water and bring to a boil, then put the fried fish pieces into the pot for cooking.

7. When the soup in the pot is almost gone, add red pepper and green onion.

8. Quickly stir-fry evenly and serve.