When cooking sweet and sour fish, you can choose carp, grass carp and snakehead. Sweet and sour fish is very particular about fencing. To cook sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so don't pay too much attention to swordsmanship. The saury is seasoned with cooking wine and household seasonings (salt, monosodium glutamate and pepper), then washed and rinsed, and the fish still maintains its original flavor. Drain and fry in oil pan until crisp. The amount of oil is relatively large, otherwise the fish will easily fall apart. Then pour tomato sauce and white vinegar on the fried fish, add a little salt to the sugar and thicken the juice.

2. Fish in white sauce

Wash carp and slice them. Fish fillets are seasoned with salt. It's not salty or delicious. Then put the fish fillets in water and cook them until they are cooked, not too old, for about three minutes. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets. Prepare a large pot, put the onion, ginger, garlic and bean sprouts in it, put the cooked fish slices in the pot, and finally pour in the pepper brought from the restaurant and pour in hot oil.

bouillabaisse

Cut several knives on both sides of the fish, evenly sprinkle with salt and cooking wine, put some ginger slices, marinate for 10 minute, put the marinated fish on a plate, steam in a steamer for 15 minute, take out the steamed fish, spread with shredded onion and ginger, pour with steamed fish soy sauce, heat a spoonful of oil and pour it on the fish.

4. Fish with Chinese sauerkraut

A famous dish in Sichuan cuisine, the common fish species are herring, grass carp and fathead fish. Wash the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. Put a little oil in the pot, stir-fry ginger and garlic, then stir-fry sauerkraut, and add broth. Boil the sauerkraut for two minutes, adjust the taste, and then cook the fish in the pot for two minutes. In addition, friends who like to eat Sichuan food can also put some peppers in it.

5. Braised fish

There are many kinds of fish that can be used to braise in soy sauce, such as carp, grass carp, crucian carp and tilapia. Slap the slaughtered fish with a flower knife. Fry in the oil pan first, not too much oil. Then add broth (chicken bone soup or ribs soup) to the pot to taste, and then add soy sauce. When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and essential, which can not only soften the fish bones, but also remove fishy smell). The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.