# 我家草鱼从不红烧，不加油不加水，配料简单味道足，上桌瞬间扫光

Source: https://www.youtube.com/watch?v=IUaQOX9357M
Recap page: https://rapidrecap.app/video/IUaQOX9357M
Generated: 2026-03-08T21:03:39.321+00:00

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## Quick Overview

The video demonstrates how to prepare a flavorful, braised grass carp dish (草鱼) served in a clay pot, characterized by using the rendered fat from pork belly instead of adding extra oil or water, resulting in tender, fragrant fish and flavorful tofu.

**Key Points:**
- The cook purchases 3 jin (about 1.5 kg) of grass carp for 30 RMB to make a braised fish dish.
- Preparation involves cutting off the head, removing the bloodline (鱼腥线) using a knife and pulling technique, and cutting the main body into 2cm thick pieces.
- The fish pieces are seasoned with ginger slices, scallions, white pepper, light soy sauce, cooking wine, and salt, then marinated for 20 minutes.
- Side ingredients prepared include cubed old tofu (pan-fried until golden brown on both sides) and chopped red and green chilies, along with sliced garlic and ginger.
- The dish is assembled in a clay pot: first, the aromatics (garlic, ginger, onion) are sautéed; then the fried tofu, marinated fish, and rendered pork belly pieces are layered in.
- Seasonings added to the pot include yellow bean paste, light soy sauce, dark soy sauce, oyster sauce, and white pepper, followed by a can of beer for braising.
- The dish is cooked covered for 8 minutes on low heat after an initial high heat boil, then finished by turning up the heat for two minutes to reduce the sauce, resulting in tender fish and flavorful tofu.

![Screenshot at 00:07: The initial step of preparing the grass carp by making shallow cuts near the head and tail with a cleaver to facilitate the removal of the bloodline.](https://ss.rapidrecap.app/screens/IUaQOX9357M/00-00-07.jpg)

**Context:** This cooking tutorial, hosted by 'Xiao Yun Mei Shi' (小颖美食), details a specific method for preparing braised grass carp (草鱼) using clay pot cooking techniques to enhance flavor and texture. The key deviation from standard braising is the rendering of fat from pork belly to cook the other ingredients, eliminating the need to add external cooking oil or water to the main braising liquid.

## Detailed Analysis

The tutorial begins with preparing the grass carp: the cook first buys 3 jin of grass carp for 30 RMB. They remove the fins, then make cuts near the head and tail to pull out the fish's bloodline (鱼腥线), which is noted to be very fishy. The fish is then cut into approximately 2cm thick steaks. These steaks are marinated with ginger slivers, scallions, white pepper, light soy sauce, cooking wine, and salt for 20 minutes. Concurrently, side ingredients are prepared: old tofu is cut into cubes and pan-fried until golden brown on both sides, and an appropriate amount of red and green chilies are sliced into rings (with a note that non-spicy peppers can be substituted if preferred). Sliced garlic and ginger are also prepared. The cooking process starts by sautéing the prepared garlic, ginger, and onion in a wok to release fragrance, then these aromatics are transferred to a clay pot. The fried tofu pieces and the marinated fish steaks are layered into the clay pot over the aromatics. The pre-rendered pork belly pieces are added last. Seasonings are then applied directly to the ingredients: one scoop of yellow bean paste, extra light soy sauce, a little dark soy sauce, oyster sauce, and white pepper to remove fishiness. Finally, a can of beer is poured over everything. The pot is covered, brought to a boil over high heat, then reduced to low heat and simmered for 8 minutes. After simmering, the lid is removed, and the heat is increased for two more minutes to reduce the sauce. The final dish showcases tender fish and tofu fully infused with the rich sauce, garnished with the fresh chili rings.

### Fish Preparation

- Cut fins with scissors
- Cut head off and clean viscera
- Remove bloodline (鱼腥线) by pulling
- Cut body into 2cm thick pieces
- Marinate with ginger, scallions, pepper, soy sauce, wine, and salt for 20 minutes

### Side Ingredient Preparation

- Prepare garlic slices, ginger slices, and red/green chili rings (substitute bell peppers if avoiding spice)
- Cube old tofu and pan-fry until golden brown on both sides

### Pork Belly Rendering

- Cut skinless pork belly into pieces
- Fry over high heat without added oil until golden brown and fat is rendered
- Remove pork belly pieces and set aside

### Braising Assembly

- Sauté aromatics (onion, ginger, garlic) in a wok, then transfer to a clay pot
- Layer fried tofu, marinated fish, and reserved pork belly pieces in the pot

### Braising Seasoning & Cooking

- Add yellow bean paste, light soy sauce, dark soy sauce, oyster sauce, and white pepper
- Pour in one can of beer
- Cover, boil on high heat, then simmer on low heat for 8 minutes
- Uncover, raise heat for 2 minutes to reduce sauce

### Final Result

- The finished dish features very tender fish and flavorful tofu soaked in the rich sauce, garnished with fresh chilies.

![Screenshot at 00:13: Demonstration of using fingers to separate the skin near the cut, revealing the white line \(fish bloodline\) that needs to be pulled out.](https://ss.rapidrecap.app/screens/IUaQOX9357M/00-00-13.jpg)
![Screenshot at 00:47: Using a small knife to scrape out the black membrane \(black film\) inside the fish cavity, emphasizing its importance for removing odor.](https://ss.rapidrecap.app/screens/IUaQOX9357M/00-00-47.jpg)
![Screenshot at 02:04: Pork belly pieces being stir-fried over high heat to render out the fat until they turn golden yellow.](https://ss.rapidrecap.app/screens/IUaQOX9357M/00-02-04.jpg)
![Screenshot at 03:07: Adding seasonings to the assembled ingredients in the clay pot, including oyster sauce, light soy sauce, dark soy sauce, and white pepper.](https://ss.rapidrecap.app/screens/IUaQOX9357M/00-03-07.jpg)