Thick oily red sauce-braised fish

Overview

I learned this dish from my father. There are no complicated seasonings or complicated processes. It is an ordinary home-cooked version of braised fish, but it has an unforgettable taste. Everything is self-explanatory. You will know it after eating it, haha. . . . Because my son loves to eat, I learned how to cook it. Our braised dishes are heavy in oil, color and taste, that is, there is a lot of oil and soy sauce, and the color is strong and tasty. When paired with white rice, I still want to have a bowl after eating. This is the feeling

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• dinner with friends
• summer recipes
• dinner
• clear water
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onion and ginger
• oyster sauce
• sugar
• vinegar
• grass carp
• salt

Ingredients

Steps

1. 1 A piece of fresh grass carp bought at the market, washed and cut into pieces at home

   

2. 2 Pour oil into the pot, sauté the onions and ginger until fragrant, add the fish pieces skin side down, turn to low heat, stir-fry slightly, and set

   

3. 3 Stir-fry for about 2 minutes

   

4. 4 At this time, pour in dark soy sauce to quickly add color and flavor to the fish

   

5. 5 After a little stir-frying, you can add an appropriate amount of water to cover the fish,

   

6. 6 At this time, add all the remaining seasonings, garlic, oyster sauce, light soy sauce, salt, sugar, vinegar, stir-fry, and start to simmer over high heat

   

7. 7 Simmer over high heat for about 10 minutes, stir-fry, and start to simmer over medium heat

   

8. 8 Continue to simmer for about 20 minutes, leaving some bottom soup, and you can take it out of the pot