Braised fish are all soupy, that juice poured on top is the juice that is collected on high heat after the fish is cooked.

How to cook braised fish

Ingredients: half a piece of grass carp, ginger and garlic, a teaspoon of cooking wine, a teaspoon of soy sauce, an egg, 2 teaspoons of cornstarch, green onion, 1 teaspoon of dark soy sauce, 1 teaspoon of soy sauce, ? a teaspoon of sugar, salt, 1 teaspoon of chicken broth, 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, ? a teaspoon of oyster sauce

How to do it:

1, a piece of fish cut into chunks (or not cut), a piece of fish cut into pieces (or not cut). No cutting, here is to more aspects of marinade flavor) with cooking wine, eggs, salt, soy sauce, cornstarch marinade.

2, the pot of oil 9 layers of heat frying.

3, with the old soy sauce, soy sauce, oil, chicken broth, and other seasonings, to a bowl of juice.

4, hot pan cold oil under the ginger and garlic stir-fried, pour into the blended material, add the right amount of water.

5, boil, add the fried fish pieces.

6, collect the juice and fish up, sprinkle with chopped scallions to finish.