For 30 pounds of fathead fish braising will be more flavorful.

Braising is a relatively common Chinese dining cooking method. Common braised dishes include braised pork and braised fish, but also braised eggplant. Most of the braised dishes are colored with soy sauce, the finished product is mostly dark red, light red or jujube red, it has a reddish color, fresh and salty taste, slightly sweet, crispy and suitable for the mouth, the juice is yellow and fragrant. But to do red and shiny, thick flavor and thick juice, need a little work and know-how, but also a kind of fire mastery.