Braised Fish Nuggets

Overview

How to cook Braised Fish Nuggets at home

Tags

• hot dishes
• garlic
• light soy sauce
• liquor
• msg
• oil
• old soy sauce
• onions
• rice wine
• sugar
• ginger
• grass carp
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the grass carp into pieces, wash and soak in water for an hour. Add an appropriate amount of white wine, two tablespoons of salt, and some white pepper to the water. (This method is said online to remove the fishy smell. I have tried it several times and it seems to have some effect)

   

2. 2 Pour oil into a hot pan, lower the heat, add onion slices, ginger slices, and minced garlic and stir until fragrant, turn off the heat (this is a personal habit, as I am afraid that the water in the fish pieces is not drained and the oil will splash out of the pan, and because the fish pieces will not stick to the pan after the temperature in the pot drops)

   

3. 3 Drain the water from the fish pieces, put them into the pot and stir-fry until the fish pieces are covered with oil. Turn on the heat and stir-fry until the surface of the fish pieces changes color. Add more rice wine

   

4. 4 Boil over high heat. As the rice wine evaporates, the soup turns white

   

5. 5 Pour in Haitian dark soy sauce and light soy sauce. When the fish pieces are colored, add some boiling water, add a little salt, cook for a few more minutes, add sugar, and cook over high heat until the soup thickens

   

6. 6 At this moment, sprinkle in the green onions, turn the pot, turn off the heat, and add MSG. When the MSG dissolves in the soup, you can take it out of the pot and put it on a plate