A very simple and delicious dish - Braised grilled fish in clay pot

1. Cut scallions, ginger, and garlic into small pieces in a 1:1:3 ratio for later use. The amount of garlic should not be small, so I used 6 single headed garlic.

2. Remove the scales and internal organs of grass carp, wash the black membrane in the abdominal cavity, remove the head, and cut into thick slices (after killing the fish, it can be frozen for 2 hours to remove acid for better taste).

3. Mix chopped scallions, ginger, garlic, 2 tablespoons of cooking oil, 2 tablespoons of seafood sauce, 2 tablespoons of soy sauce, and 2 tablespoons of sweet noodle sauce. Mix 3 tablespoons of cooking wine, approximately 45ml, 1/4 teaspoon of salt, approximately 3g, 1 tablespoon of sugar, approximately 8g, 1/4 teaspoon of white pepper, approximately 5g, 1/2 teaspoon of chicken essence, approximately 5g, and 1/2 teaspoon of sesame oil, evenly.

4. Pour the marinade onto the fish, grab it evenly by hand, and marinate it for at least 1 hour if there is time, or even 15 minutes if there is no time. Remember to taste the saltiness of the marinating seasoning first. All kinds of sauces are quite salty, so you don't need to add too much salt.

5. Cut the onion into shreds and set aside, using a large amount of onion.

6. Brush the walls of the clay pot with oil, and pour in a pot of salad oil at the bottom, slightly more. After slightly smoking, add shredded onions and stir fry until fragrant. Turn off the heat and do not stir fry until transparent.

7. Place the fish chunks evenly in a clay pot and pour the remaining marinade onto the fish meat.

8. Cover the clay pot with a piece of tin foil and seal it tightly all around. Heat on high heat for 2 minutes, then simmer on low heat for 15 minutes.