Method for braised fish:

Main ingredients: one carp (one pound, gills removed, scales removed, belly cut open, cleaned), accessories: about half a tael of cooked chicken (cut into thin slices) ) Half a liang of fresh mushrooms (sliced) and half a liang of bamboo shoots (cut into thin slices and boiled in boiling water for about five minutes).

1. Make five or six cuts on both sides of the fish body at equal distances after cramping the fish. Apply salt and cooking wine to taste for more than half an hour.

2. Heat oil in a pot until it is 70% hot, fry the fish until it turns slightly yellow, take it out and set aside.

3. Leave about one ounce of oil in the pot, heat it until it is 40% hot, then reduce the heat to low and stir-fry the ginger slices, garlic slices and green onions until fragrant.

4. Add the chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. Thicken the soup in the pot and pour it into the fish plate.