Braised fish is more delicious. 1. After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Special attention should be paid to red peppers not to be fried black, which is not beautiful. 2. Fry fish with the remaining oil! 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 the fish. If you break the pot, 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 with oil, so the family will use their own methods! 4. Adding the most important yellow wine+soy sauce after the water is boiled is a step of deodorization, seasoning and dyeing! 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 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! 6. 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!