1. Wash the grass carp, and take care to scrape the black belly. Then use a sharp knife to split the fish into two halves from the middle of the back of the fish, and then cut into pieces of uniform size.
2. Add starch, chopped ginger, 1 tablespoon of steamed fish soy sauce, 1 teaspoon of soy sauce, and 1 tablespoon of cooking wine to the fish pieces. Grab them with your hands. Let the fish pieces take a full bath and set aside to marinate for 15 minutes.
3. Put the oil in the hot pan and heat it to 50% heat, then add the marinated fish, don't pour the remaining soup of the marinated fish, leave it for a while to stew the fish. Fry the fish cubes over and over until both sides are golden brown, and serve on a plate for later use.
4. The remaining oil from the frying fish is directly added to the onion, garlic, chili, Laoganma sauce, chili sauce, and pepper, and fry the flavor.
5. After the scallions and garlic are fragrant, pour an appropriate amount of water and bring to a boil.
6. After the bottom soup is boiled, add the fried fish cubes, and at the same time pour in the remaining soup of the marinated fish left, and simmer for 10-15 minutes on high heat.
7. When the soup is almost harvested, add a spoonful of chicken essence to taste. Note: No need to add salt, because the seasoning of the salted fish and Laoganma sauce and chili sauce are all salty!
8. The stewed fish pieces are served on a plate, sprinkled with chopped coriander to decorate, and a fragrant, hot and spicy rice piece is ready! It goes perfectly with rice~
Tips:The key to this fish is marinating and frying, so it must be marinated in advance! There is no need to add salt before serving. You can also add some tofu cubes and stew together, which is delicious and fragrant.
