Braised Grass Carp in Sauce
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Freshly slaughtered grass carp was cleaned repeatedly, removed the fishy lines on both sides (without taking pictures), and removed the fins and tails. Although it looks unsightly, it can save a lot of space. This way the fish is still relatively large. Generally, household pots and utensils are used. Can't put down the whole fish. I divided the fish into two, cut a few knives on both sides, put some salt on the surface, and some salt in the belly of the fish, stuffed ginger slices on the knife edge and the belly of the fish, poured cooking wine, and marinated for about 20 minutes.
2. Use kitchen paper towels to absorb the surface moisture of the marinated fish.
3. Pat on a thin layer of starch.
4. Heat the wok, add more oil, add the fish pieces, and fry slowly at medium to low heat, without moving the fish.
5. Fry on one side until golden and set, turn it over, and then fry on the other side, so that the skin is not easy to break.
6. Take out the fried fish and set aside.
7. Stir fragrant Pixian bean paste with the bottom oil in the pan.
8. Add green onion, ginger, garlic, star anise and sauté until fragrant.
9. Add light soy sauce, white vinegar, cooking wine, sugar.
10. Heat the water.
11. Pour the soybean paste, bring it to a boil, taste the saltiness, add some salt when it is light, the soup must taste a bit saltier than the usual cooking, the fish is lighter and not tasty.
12. Lower the fried fish, close the lid, and simmer over medium-low heat.
13. In the middle of the simmering process, the noodles were turned over again. During the simmering process, the soup can be poured on the fish with a spoon from time to time to facilitate the taste. I simmered it for about 30 minutes. Be sure to leave a little more soup at the end.
14. Take the stewed fish out and put it in a large bowl, sprinkle with chopped coriander.
15. Just pour the remaining soup in the pot.
16. Finished product.
