Grass carp 1 item Cooking wine 3 spoons
Light soy sauce 2 scoops Old soy sauce 1 scoop
Pepper 1 small spoon Salt 2 scoops
flour 4 scoops Onion 1 paragraph
Ginger 1 block
How to make braised fish cubes Illustration of braised fish fillets 1

Step 1

Prepare the materials, open the fish, remove the gills and clean it.Illustration of Braised Fish Nuggets 2

Step 2

Cut green onions into small sections and slice ginger. Illustration of Braised Fish Nuggets 3

Step 3

Make a diagonal cut near the head and remove the fishy lines on both sides. Illustration of Braised Fish Nuggets 4

Step 4

Remove the fish teeth from the fish head and cut open the head. There are two teeth that look like fish teeth. Braised Fish Nugget Recipe Illustration 5

Step 5

Chop the fish body into pieces. Braised fish cubes recipe 6

Step 6

Put into a clean bowl, add flour and mix well. Illustration of braised fish cubes 7

Step 7

Heat oil in a pan and fry fish until golden brown. Set aside. Illustration of braised fish fillets 8

Step 8

Leave a little oil in the pan, add onion and ginger and stir-fry until fragrant. Illustration of Braised Fish Nuggets 9

Step 9

Pour in light soy sauce, dark soy sauce, and cooking wine.Illustration of Braised Fish Nuggets 10

Step 10

Add just enough water to cover the fish pieces. Illustration of Braised Fish Nuggets 11

Step 11

Add 2 tsp salt. Illustration of Braised Fish Nuggets 12

Step 12

Add 1 tablespoon of sugar.Braised Fish Nugget Recipe Illustration 13

Step 13

Add a little pepper. Illustration of Braised Fish Nuggets 14

Step 14

After boiling, add the fish pieces, turn down to low heat and simmer for 15-20 minutes. Finally, turn the soup over high heat to reduce the juice. Illustration of braised fish fillets 15

Step 15

Remove from the pan and serve on a plate. Illustration of Braised Fish Nuggets 16

Step 16

Finished product. Illustration of Braised Fish Nuggets 17

Step 17

The meat is tender and the soup is thick. Braised fish fillet cooking tips

I used grass carp, but other fish can be used. The teeth and fishy threads of the fish must be removed. This is the key to making fish that tastes delicious and does not smell fishy.