# 我家草鱼从来不红烧，加一个洋葱，不用一滴水，上桌瞬间被扫光！ Source: https://www.youtube.com/watch?v=QZafsOeJ9XU Recap page: https://rapidrecap.app/video/QZafsOeJ9XU Generated: 2026-01-14T20:34:43.519+00:00 --- ## Quick Overview The video demonstrates a simple recipe for braised grass carp (Cao Yu) cooked directly in a clay pot without pre-frying or deep-frying, achieving tender, flavorful fish by stewing it with seasonings and vegetables like onion, ginger, garlic, and peppers. **Key Points:** - The recipe uses a 3-jin (approximately 1.5 kg) grass carp, costing 30 RMB, which is cleaned and cut into thick slices (about 3 cm wide). - The fish is seasoned with two spoonfuls of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, and 50 grams of Aoliyang seasoning powder, then marinated for at least 20 minutes. - Aromatics—sliced red onion, sliced garlic, and sliced ginger—are stir-fried in oil until fragrant in a clay pot. - Enoki mushrooms (Jinzhengu) are prepared by removing the root base and separating them, then layered over the sautéed aromatics. - The marinated fish pieces and all the residual marinade juice are added to the pot over the mushrooms, followed by an appropriate amount of cooking wine. - The dish is covered and simmered on low heat for 10 minutes, then uncovered and simmered for another three minutes to reduce the sauce. - The final dish features tender, savory fish that is slightly spicy, perfectly complemented by the enoki mushrooms which absorb the rich sauce. ![Screenshot at 00:48: The marinated grass carp steaks, coated in a dark red mixture of soy sauces and seasoning powder, are placed into a white and blue patterned bowl before being transferred to the cooking pot.](https://ss.rapidrecap.app/screens/QZafsOeJ9XU/00-00-48.jpg) **Context:** This cooking tutorial, presented by the creator 'Xiao Jun Mei Shi' (小颖美食), details a straightforward method for preparing grass carp (Cao Yu) in a clay pot, focusing on achieving deep flavor without the common step of pan-frying or deep-frying the fish first. The preparation emphasizes layering ingredients and slow cooking to maximize moisture and flavor absorption. ## Detailed Analysis The video guides the viewer through preparing a clay pot braised grass carp dish. The process begins with purchasing a 3-jin grass carp for 30 RMB. The fish is cleaned, and the fins are trimmed off using scissors (00:07). The cook makes a cut behind the head and near the tail to easily remove the bloodline (fish vein line) using a string (00:21-00:28). The fish is then cut into thick slices, approximately 3 cm wide (00:33-00:39). These pieces, including the head, are placed in a bowl. The seasoning involves adding two spoonfuls of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, and 50g of Aoliyang seasoning powder (00:49-00:59). The ingredients are mixed thoroughly by hand (wearing gloves) and marinated for over 20 minutes. Simultaneously, the supporting vegetables are prepared: half a red onion is chopped into pieces (01:09-01:16), half a head of garlic is sliced (01:37-01:39), and a piece of ginger is sliced (01:40-01:43). These are set aside in a bowl. Next, a bunch of enoki mushrooms is trimmed at the root and separated into small bundles (01:47-01:52), washed thoroughly, and drained (01:56-02:01). The cooking starts by heating a clay pot, adding oil, and stir-frying the ginger and garlic until fragrant (02:02-02:10). The chopped red onions are added and stir-fried until aromatic (02:11). The enoki mushrooms are then spread evenly over the onions (02:15-02:18). The marinated fish pieces and all the remaining sauce are added to the pot (02:20-02:26), followed by an appropriate amount of cooking wine (02:27). The pot is covered, and the dish simmers on low heat for 10 minutes (02:30). After 10 minutes, chopped green and red peppers are added (02:37-02:42). The pot is uncovered, and the mixture is cooked for another three minutes to reduce the sauce (02:43-02:46). The final result is a vibrant, rich dish where the fish meat is tender, savory, slightly spicy, and excellent with rice. ### Fish Preparation and Marination - A 3-jin grass carp is cleaned and cut into 3cm thick pieces; the bloodline is removed using string; fish is marinated with light soy sauce (2 spoons), dark soy sauce (1 spoon), oyster sauce (1 spoon), and 50g Aoliyang seasoning powder for 20+ minutes. ### Vegetable and Mushroom Prep - Red onion is chopped into chunks; garlic and ginger are sliced; enoki mushrooms are trimmed, separated, washed, and drained. ### Cooking Base - Ginger and garlic are stir-fried in oil in a clay pot until fragrant; chopped red onion is added and stir-fried until aromatic. ### Braising Process - Enoki mushrooms are layered over the aromatics; marinated fish pieces and all marinade juice are added, along with cooking wine; the pot is covered and cooked on low heat for 10 minutes. ### Finishing Touches - Chopped green and red chili peppers are added; cook uncovered for 3 more minutes to reduce the sauce. ### Final Result Tasting - The finished dish is described as flavorful, smooth, slightly spicy, and fragrant, with the enoki mushrooms having absorbed the rich fish broth. ![Screenshot at 00:03: The three-jin grass carp is held up on the cutting board before preparation begins.](https://ss.rapidrecap.app/screens/QZafsOeJ9XU/00-00-03.jpg) ![Screenshot at 00:24: A thin piece of string is used to pull out the dark bloodline \(fish vein line\) located just beneath the skin incision.](https://ss.rapidrecap.app/screens/QZafsOeJ9XU/00-00-24.jpg) ![Screenshot at 00:56: The marinated fish pieces are heavily coated in bright orange Aoliyang seasoning powder, along with the dark soy sauce mixture.](https://ss.rapidrecap.app/screens/QZafsOeJ9XU/00-00-56.jpg) ![Screenshot at 01:47: The root end of the enoki mushrooms is being cut off before the stems are separated.](https://ss.rapidrecap.app/screens/QZafsOeJ9XU/00-01-47.jpg) ![Screenshot at 02:38: The braised fish is bubbling in a rich, reddish-brown sauce after simmering, just before the fresh peppers are added.](https://ss.rapidrecap.app/screens/QZafsOeJ9XU/00-02-38.jpg)