How to braise grass carp

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  1. Slaughter and wash the grass carp, make five slashes on the front and back with a diagonal knife, then add cooking wine, salt and ginger slices Spread evenly and marinate for fifteen minutes

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  2. Cut mushrooms, pickled bamboo shoots, and onions into shreds,The ginger is also cut into shreds, the green onion is cut into sections, the white sections of green onion are put together with the shredded ginger, the green onion leaves are set aside, the garlic is patted and then cut into several cuts for later use

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  3. After the marinated fish, pick out the ginger slices and fry in a pan with 50% oil temperature.

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  4.Drain and set aside after frying until crispy.

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  5.Put in all the ingredients in another pot and stir-fry over low heat,

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  6.Add Laoganma, delicious fragrant sauce, oil, and light soy sauce and stir-fry together to release the aroma.

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  7.Add appropriate amount of water, add appropriate amount of dark soy sauce, monosodium glutamate, thirteen spices, and pepper , sugar, chicken powder, seasoning,

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  8.Add the fish into seasoning and simmer over low heat for three minutes ,

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  9.Put the fish into a plate, leave the soup, thicken with water and starch, and add Add scallions to thicken the sauce, then pour it over the fish

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  10.The braised fish is ready ! ! !