1. The grass carp is handled by the seller in the fish market. After it is taken home, it is cleaned, and then the knife is slowly swept along the spine of the fish to the head of the fish. (When washing the fish, the black film inside must be completely removed so that the fish is not fishy.)
2. The fish head is cut here, and a whole piece of fish has been removed.
3. Turn the fish over and use the same method to slice another piece of fish. After removing the big thorns from the abdomen of the fish, take a piece of fish meat, start the knife from the end of the fish tail, and slice the fish meat into pieces at an angle.
4. Marinate for 20 minutes with cooking wine and salt.
5. Add flour, eggs, starch, and salt to a large bowl.
6. Add cold water and stir to form a particle-free batter. (The batter should not be too dry or too thin, and the consistency should be such that it can stick to the fish pieces.)
7. Put the marinated fish pieces into the batter and coat the batter evenly.
8. Put the oil in the pot, and when it is 80% hot, put the fish pieces in the oil.
9. Fry on medium heat until golden on both sides.
10. Use a colander to remove the oil control.
11. Leave the bottom oil in the pot, add sliced ginger, green onion, dried chili, garlic cloves, and bean paste until fragrant.
12. Add appropriate amount of hot water, pour in cooking wine, light soy sauce, dark soy sauce and bring to a boil.
13. Add the fried fish cubes and sugar.
14. After the high heat is boiled, use a spoon to remove the foam, cover the pot and simmer for 20 minutes.
15. Finally, use high heat to collect the thick soup, sprinkle a little chopped green onion, and then serve. The delicious braised fish cubes are ready
Tips:
TIPS
1 / The pieces of fish should be marinated first to remove the smell and taste, so that it will not be fishy after being boiled.
2/ During the cooking of the fish, pour the soup on the surface of the fish or turn it over from time to time to make the fish more flavorful.
