condiments

: Fish segments (I don't know whether it is silver carp or silver carp) and edamame kernels (not too much).

condiments

: cooking wine, braised sauce (soy sauce is enough), dried Chili (or not)

condiment

Ginger, onion, salt and sugar

Cooking method

1. Clean up the fish and cut it into pieces (because the fish is too big, I cut it in half, which is generally unnecessary). It doesn't matter if it is a little thicker. Wash the edamame kernel with clear water, cut the dried pepper into small pieces, cut the onion into chopped green onion and slice the ginger.

Braised fish 2, put oil in the pot, a little more oil, put the fish section in the pot and fry it on both sides until the surface is slightly burnt. Be careful when turning it. You can turn it over with chopsticks, put ginger slices and peppers, and shake the pot a few times.

3. Turn to low heat, sprinkle edamame evenly on the fish section, put the cooking wine, pour it evenly on the fish section, and cook for about 5 seconds.

four

, put braised pork (soy sauce is the same, according to your own taste, the amount is mainly the final color), sugar (braised pork itself is prepared, according to your personal taste, you can not put sugar, if you use soy sauce, you must put sugar), a little salt, gently shake the pot, or slightly turn it with a spatula.

5, add water, cook until the juice is collected, sprinkle a little chopped green onion.