Braised fish is a common dish in our life. Whether it's a guest at home or a happy event, everyone likes to cook braised fish to celebrate. Braised fish is not only tender and smooth in meat, delicious in taste and attractive in color, but also rich in nutritional value. Autumn and winter are good opportunities for people who are weak, and the nutritional value of fish is very rich, not only rich in protein, but also its protein is easily absorbed by our bodies. In addition, fish is rich in vitamins and minerals and low in fat, so it is a good food for health care. It can also help us strengthen the spleen, stimulate appetite and strengthen the brain. It can be said that it is a very nutritious dish. Here is the practice of braising grass carp.

Step 1: Clean the slaughtered grass carp, drain the water and cut it into pieces with a knife, then clean the ginger with clear water, peel it and cut it into pieces with a knife, then clean the garlic with clear water and cut it into pieces with a knife, then clean the pepper with clear water, clean the dried pepper and cut it into two pieces, and prepare seasonings such as star anise, cinnamon, fragrant leaves and Amomum tsao-ko. Of course, the killing of spices can be based on.

Step 2: After the pot is hot, add an appropriate amount of cooking oil, then put the grass carp slices into the pot with the back facing down, fry the grass carp with low fire, then turn the grass carp over until both sides of the grass carp are golden, and add about two spoonfuls of cooking wine to the pot.

Step 3: Put the chopped ginger, garlic, dried chili and prepared spices into the pot, put them into the pot and fry until cooked, and then add a proper amount of salt, rock sugar, two spoonfuls of soy sauce and one spoonful of soy sauce according to personal taste.

Step 4, add a proper amount of hot water to the pot. It is important to add hot water instead of cold water. After boiling over a large fire, use a spoon to skim off the floating foam in the pot, then cover the lid, turn the fire into a small fire and cook for about 20 minutes.

Step 5: After 20 minutes, change the small fire to medium fire to continue cooking, and then thicken the soup. At this time, you can pick out all the seasonings, and finally put chopped green onion in the pot and put it on the plate.

Here are a few points to note:

First, when cleaning grass carp, remember that the black membrane in the belly of grass carp must be cleaned, otherwise the fishy smell of braised grass carp will be heavier.

Secondly, when frying fish, in order to prevent sticking to the pot, you can wipe the pot with ginger before heating, then add oil to the pot, then turn the pot to evenly coat the oil on the wall of the pot, and then put fish pieces into the pot after the oil is heated, which can effectively prevent sticking to the pot.

Third, in order to prevent the fish pieces from breaking when turning over, when you first put the fish pieces, the side with the fish skin must contact the pot wall, so that it is not easy to break the fish when turning over the fish pieces during frying. In addition, when frying fish, you should pay attention to controlling the heat to a small fire, and then turn the fish pieces over when they are completely fried. Never put the fish pieces in the pot at one time.