1. The big one is a spoon and the small one is a tea spoon.
2. Clean the internal organs and gills of the bought grass carp, and clean the black film on both sides of the abdomen. The black film is fishy.
3. Cut a knife at a finger distance from the fish head gill cover, you can see a small white spot near the epidermis in the middle of the knife edge, pinch the exposed white spot with your fingers and slowly extract it outward.
4. Slowly draw out with one hand, and lightly pat the fish with the other hand to relax the flesh without breaking the fishy line.
5. It can be seen that the whole fishy line is about the same length as the fish body, and the other side is treated in the same way, and the fish meat will not be too fishy after removing the fishy line.
6. Remove the fins and heads and tails, cut the fish into finger-and-a-half wide pieces of meat, put them in a basin, add 1 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons cooking wine, 1 teaspoon starch, and marinate for 15 minutes .
7. Cut the green onion and ginger into sections for later use.
8. It is best to use a non-stick pan. After heating, add 3 tablespoons of cooking oil to evenly cover the bottom of the pan.
9. Put the marinated fish pieces into the pot and fry slowly over medium and low heat.
10. Fry for 2 to 3 minutes on each side, turn it over and fry after it turns slightly yellow and set.
11. The soul of braised grass carp is this bowl of condiment soup. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of balsamic vinegar, 1.5 teaspoons of sugar, 0.5 teaspoons of salt, 0.5 teaspoons of black pepper, 100 ml of water or stock, and 0.5 teaspoons of chicken broth and stir well. .
12. After the fish pieces are fried on both sides, turn on high heat and add the chopped green onion and ginger.
13. After the green onion and ginger burst into aroma, pour into the blended bowl of juice, bring to a boil, turn to low heat and cook.
14. It takes about 10 minutes to cook. During this time, don't turn the fish cubes, because they will break easily. Just use a spoon to scoop up the soup in the pot and pour it on the front of the fish cubes.
15. Finally, heat up the juice, and when the soup is almost dry, you can turn off the heat and put the pot on the plate.
