Braised Fish Chunks
Grass carp belly chunks are marinated in cooking wine, pan-fried until golden, then braised in a sauce of soy, dark soy, oyster sauce, and a touch of sugar. Garlic sprouts, chilies, and a final splash of aged vinegar finish this classic savory braise.
Instructions
- 1
Marinate the fish pieces with cooking wine first. Put oil in the pan, sprinkle a little salt, then add the fish pieces and slowly fry over low heat.
- 2
Remove the fried fish pieces from the pan.
- 3
Add garlic, ginger, bird's eye chili, Sichuan pepper, etc., to the remaining oil in the pot and stir-fry until fragrant.
- 4
Add light soy sauce, dark soy sauce, oyster sauce, salt, chicken bouillon, sugar, and pepper. Boil on high heat for five minutes.
- 5
Add the garlic sprouts and cook with mature vinegar over high heat until the sauce is reduced. Then sprinkle with chopped green onions before serving.
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Ingredients
Main Ingredients
- Grass carp bellyto taste
Auxiliary Ingredients
- Garlic sproutsto taste
- Scallionto taste
- Xiaomi chilito taste
- Garlicto taste
- Ginger slicesto taste
Seasonings
- Saltspoon
- white sugarspoon
- Black pepperspoon
- light soy sauceml
- dark soy sauceml
- Oil consumptionml
- MSGspoon