First, the practice of braising fish (Sichuan style) Prepare the required materials in advance, marinate the fish pieces with salt and cooking wine, hang the paste, and fry the fish pieces until golden brown. Stir fry the garlic in the bean paste in turn. After the water is boiled, put the fried fish pieces into the pot and simmer until soft and glutinous (stew the fish at different times, take this piece yourself), collect the juice and take it out of the pot. Finally, pour the dried Chili and pepper on the fish with high-temperature oil.

Second, Sichuan cuisine menu Daquan lobster sauce fish, 1. Slaughter the herring and clean it. Slice the washed fish, chop it into pieces 4 cm long and 3 cm wide, and put it in a bowl;

2. Add salt, yellow wine, onion and ginger slices into the fish, mix well and marinate for 2 hours to taste;

3. Put the dried lobster sauce into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Put the dried Chili granules on the washed fermented soybean, put them in a cage and steam for 1 hour, then take them out for later use;

5. Enlarge the fire in the wok, add peanut oil and burn it to 70% to 80% heat, then add the marinated fish pieces and fry them until golden brown, and take out and drain the oil;

6. Stir-fry the slices of onion and ginger in the pot, add the fish pieces, add 200 ml of chicken soup, sugar, salt and lobster sauce, and burn together;

7. After boiling, switch to low heat until the fish pieces are soft and waxy. When the juice is thick, add monosodium glutamate, balsamic vinegar and sesame oil and serve.

Tips for making lobster sauce fish

1. "Douchi fish" generally uses large mixed fish with scales, but herring is the best;

2. When making "lobster sauce fish", increase the amount of salt and dried pepper to ensure the salty and spicy taste of this dish;

3. Because of the frying process, it is necessary to prepare1000g peanut oil.

Three. Fish with disease (500g)

Flour (50g)

250g engine oil

Soy sauce 10g

5 grams of salt

Cooking wine 10g

5 grams of oyster sauce

5 g ginger

Eggs 1

Practice14 Sichuan striped fish was slaughtered, washed and marinated with wine, soy sauce, oyster sauce and shredded ginger for 3 hours.

2/4

Prepare 50 grams of flour and put it in a bowl.

3/4

Beat an egg into a bowl, wrap the flour with salted Sichuan striped fish once, then wrap the egg liquid and flour once, and then fry it in a hot oil pan. Turn the fish with chopsticks until it turns golden brown. It's best not to fry.

4/4

It is good to put 8- 10 fish in the oil pan and fry a fish in a bowl. Be careful not to blow up the firepower. In this way, stir-fry Sichuan strips slowly in the same way, and eat fragrant drops for dinner when it is slightly cold.

Matters needing attention

Never fry when frying, it's better to fry until golden brown.