Braised grass carp

Method

1. 01

   Step 1

   Clean and gut the grass carp, make five diagonal cuts on both the front and back, then rub it with cooking wine, salt, and ginger slices and marinate for fifteen minutes.

   

2. 02

   Step 2

   Cut the shiitake mushrooms, pickled bamboo shoots, and onions into strips. Also cut the ginger into strips. Cut the scallions into sections, placing the white parts of the scallions with the ginger strips and the green parts of the scallions aside. Crush the garlic cloves and then chop them a few times.

   

3. 03

   Step 3

   After marinating the fish, remove the ginger slices and fry it in oil at 5 % temperature.

   

4. 04

   Step 4

   Once the dough has set and crisped, drain it and set aside.

   

5. 05

   Step 5

   In a separate pot, sauté all the ingredients over low heat until fragrant.

   

6. 06

   Step 6

   Add Lao Gan Ma chili sauce, delicious sesame sauce, oyster sauce, and light soy sauce and stir-fry together until fragrant.

   

7. 07

   Step 7

   Add an appropriate amount of water, dark soy sauce, MSG, thirteen-spice powder, pepper, sugar, and chicken powder to taste.

   

8. 08

   Step 8

   Season the fish, add it to the pan, and simmer over low heat for three minutes.

   

9. 09

   Step 9

   Remove the fish from the water and place it on a plate, reserving the broth. Thicken the broth with cornstarch slurry, then add chopped scallions and pour the sauce over the fish.

   

10. 10

    Step 10

    The braised fish is ready!