1. Tilapia or carp:
First, you marinate the fish with wine and Jiang Mo for about 3 minutes. Then boil the right amount of oil, put the fish in, fry it on low heat, and take it out after the sides are slightly yellow. Scoop some oil out of the pot, leave some oil in the pot, put a proper amount of minced garlic, soy sauce, vinegar, sugar, Jiang Mo and beef sauce into the pot and stir-fry for 2 minutes, then add a proper amount of water into the pot, and add fish after the water boils. After simmering for 1 minutes, open the lid, mix vinegar, sugar and cornstarch in a small bowl, pour into the pot, boil over high fire, and then put the fish into the plate after collecting the juice. I cook this at home and my family likes it very much. it wont hurt you to try it O(∩_∩)o...
2. Hairtail
Cut hairtail into small pieces, and prepare seasonings: soy sauce, raw flour, salt, sugar, ginger and cooking wine.
Practice:
First, pour a little ginger powder and cooking wine into the hairtail section, marinate for 15 minutes, remove and drain. Take a small bowl, pour a little soy sauce, salt, vinegar and sugar, mix well, then pour a spoonful of cornstarch and mix well, then fill it with water. After pouring a little oil into the pan and heating it, put a large piece of ginger into the pan and wipe one side of the pan, so as not to stick to the pan when frying fish. Then the marinated hairtail section is fried until both sides are brown (it can be fried in several batches) and then shoveled out. Drain oil. Scoop out some of the excess oil (the excess oil can be made into fish-flavored eggplant O(∩_∩)O~), put the hairtail in another pot and stir-fry it twice, then pour in the sweet and sour juice just prepared, stir-fry it for a few times and then scoop it out after collecting water ~ It's delicious ~O(∩_∩)O~