# 我家草鱼从不红烧，淋一个鸡蛋，不加一滴水，出锅连汤汁都不剩！ Source: https://www.youtube.com/watch?v=S4LPJxX9YFY Recap page: https://rapidrecap.app/video/S4LPJxX9YFY Generated: 2026-01-20T19:35:45.025+00:00 --- ## Quick Overview The video demonstrates a recipe for braised grass carp with tofu that avoids adding water by utilizing beer for braising, resulting in a dish where the fish is crispy on the outside and tender inside, and the tofu absorbs the flavorful sauce. **Key Points:** - The preparation begins with cleaning a four-jin (approx. 2 kg) grass carp, removing the fins, and making cuts near the head and tail to extract the bloodline. - The fish is cut into 5cm chunks, and the main flesh pieces are further cut into smaller blocks to facilitate easier deboning later. - The fish pieces are marinated with ginger slices and salt for ten minutes, then coated in a thin layer of cornstarch slurry. - The tofu is cut into thick slices and pan-fried over medium heat until golden brown on both sides, then set aside. - The fish pieces are deep-fried in hot oil (heated until smoking) over medium heat for about three minutes per side until golden brown, then drained. - The dish is assembled in a clay pot: aromatics (scallions, ginger, garlic) are sautéed until fragrant, followed by the fried fish head and then the fried fish pieces and tofu. - The dish is seasoned by crushing fermented bean curd (spicy flavor recommended) with soy sauce (no added salt due to the bean curd's saltiness), and finished by adding a bottle of beer to just cover the fish, then simmering for ten minutes before adding chili peppers and cilantro, and reducing the sauce. ![Screenshot at 00:06: The cook uses scissors and a knife to begin preparing the four-jin grass carp by making initial cuts near the fins, head, and tail to remove the bloodline.](https://ss.rapidrecap.app/screens/S4LPJxX9YFY/00-00-06.jpg) **Context:** This cooking tutorial, presented by 'Xiao Yun Mei Shi' (Little Grain Food), details a specific method for preparing grass carp (草鱼) combined with tofu, focusing on achieving a desirable texture (crispy exterior, tender interior) without using added water during the braising stage. The process involves careful preparation of the fish, including removing the bloodline, dual frying (fish first, then tofu), and building a flavorful braising liquid using fermented bean curd and beer. ## Detailed Analysis The video presents a recipe for Braised Grass Carp with Tofu, notable for its technique of omitting added water by using beer for braising. The process starts by preparing a four-jin grass carp: the fins are cut off, and strategic cuts are made near the head and tail to extract the dark bloodline (00:15). The fish is then cut into approximately 5cm chunks, and the larger pieces are further cut down to remove the main bone structure (00:34). The fish pieces are seasoned with ginger slices and salt, marinated for ten minutes, and then coated in a light layer of cornstarch (01:57, 02:11). Separately, a block of tofu is cut into thick slices and pan-fried until golden brown on both sides (02:28). The fish is then deep-fried in oil heated to smoking point, then cooked over medium heat for about three minutes per side until golden brown, ensuring the skin doesn't stick and the meat stays moist (02:47). The aromatics—scallions, ginger, and garlic—are sautéed in a clay pot until fragrant (03:26). The fried fish head is added first, followed by the fried fish pieces and the fried tofu (03:34). A sauce base is prepared by crushing fermented bean curd (using the spicy variety if preferred) with soy sauce, omitting extra salt because the bean curd is salty (01:41). This sauce mixture is poured over the fish and tofu, and then a whole bottle of beer is added, ensuring the liquid doesn't completely cover the fish (03:47). The dish is covered and simmered on low heat for ten minutes (03:52). Finally, sliced green and red chilies, along with cilantro, are added, the lid is replaced for two more minutes to reduce the sauce slightly, resulting in a dish praised for being crispy outside and tender inside, with the tofu soaking up the rich sauce (04:07). ### Fish Preparation - Cut fins and remove bloodline (00:07) - Cut fish into 5cm blocks, then further cut to remove large bones (00:38) - Marinate with ginger and salt for 10 minutes, then coat lightly with cornstarch (02:09) ### Tofu Preparation - Cut tofu into thick slices (01:26) - Pan-fry over medium heat until both sides are golden brown (02:28) - Remove and set aside (02:33) ### Frying the Fish - Heat oil until smoking, then fry fish pieces over medium heat for 3 minutes per side (02:41) ### Braising Assembly - Sauté aromatics (scallion, ginger, garlic) in a clay pot (03:26) - Add fish head, then fried fish pieces and tofu (03:34) ### Sauce and Simmering - Prepare sauce using fermented bean curd, soy sauce (no extra salt), and one bottle of beer, ensuring liquid doesn't fully cover the fish (03:47) - Cover and simmer on low heat for 10 minutes (03:52) ### Finishing Touches - Add chopped green/red chilies and cilantro (03:59) - Simmer covered for 2 more minutes to reduce the sauce (04:07) - Final dish is crispy outside and tender inside (04:15) ![Screenshot at 00:00: The four-jin grass carp is presented on a wooden cutting board before preparation begins.](https://ss.rapidrecap.app/screens/S4LPJxX9YFY/00-00-00.jpg) ![Screenshot at 00:15: The cook uses a knife to make a precise cut near the head/gill area to locate and pull out the dark bloodline.](https://ss.rapidrecap.app/screens/S4LPJxX9YFY/00-00-15.jpg) ![Screenshot at 00:54: The fish chunks are seasoned in a bowl with ginger slices and salt before being mixed.](https://ss.rapidrecap.app/screens/S4LPJxX9YFY/00-00-54.jpg) ![Screenshot at 02:23: The tofu pieces are frying in oil, developing a golden-brown crust on one side.](https://ss.rapidrecap.app/screens/S4LPJxX9YFY/00-02-23.jpg) ![Screenshot at 03:57: The final dish after simmering, garnished with fresh chopped chilies and cilantro, showing the rich sauce.](https://ss.rapidrecap.app/screens/S4LPJxX9YFY/00-03-57.jpg)