Practice of sweet and sour mandarin fish:

Ingredients: a mandarin fish, vinegar, salt and sugar, chopped green onion, corn starch, red and green pepper, soy sauce and wine.

Practice: wash the mandarin fish first, wipe a little salt with a knife, and then fry both sides in the pot. After frying, add garlic, ginger, vinegar, sugar, red and green peppers, wine and soy sauce, put them in a pot to boil, then add some raw powder and monosodium glutamate, and pour them into the pot to cook.

Braised fish:

Materials:

One carp, one catty, gills removed, scales removed, abdomen cut and cleaned. About half a piece of cooked chicken, cut into thin slices. Half a slice of fresh mushrooms, sliced. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes. Half onion, cut into pieces. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Salt and monosodium glutamate are appropriate.

Exercise:

1. After cramping, make five or six cuts at equal distance on both sides of the fish, rubbing salt and cooking wine for more than half an hour.

2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.

3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.

4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.

5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then 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 dish.