One: fish (No.1.2kg) is washed and dried; Heat the pan until it is dry, then wipe it twice with a wet cloth, put in oil, and fry the fish until both sides are golden; Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish; After the water boils, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion. After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over; Stew for another 5 minutes, take the juice out of the pot, and pay attention to: 1. The fish must dry the water, or they will touch the pot. 2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot. 3. be sure to put vinegar, you can go fishy. 2. The practice of braising fish in brown sauce: After burning blue smoke in oil, add ingredients and stir fry until fragrant. The fire should not be too big, mainly stir fry. Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! ! Be careful when turning over the fish. If it is broken, it will break the pot, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell! Add the previous ingredients and burn together. Add a little salt to the soup, consider the amount, because soy sauce is salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape! There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky! The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!