Cook the braised fish, slaughter and clean the fish, cut the fish with a knife, marinate with cooking wine, onion and ginger for about 0/0 minute, boil the oil, break the eggs, and crush the partners. Wrap the fish evenly in the egg liquid, put it in 60% hot oil, fry on both sides and take it out. Add garlic, perilla, millet red pepper, Jiang Mo and light soy sauce (without salt) to the remaining hot oil in the pot, stir-fry until fragrant, pour the soup on the fish and sprinkle with chopped green onion.
Braised fish means fried fish, and the cooked braised fish can't be fried any more. The first step of making braised fish is pickling, the second step is frying and the third step is stewing. If you want to eat fried fish, directly change the second step to cut the whole fish into pieces and fry it. Sprinkle some cumin or salt and pepper after frying, which is also delicious. Add about a bowl of water, salt and chicken essence. When the fire boils, turn to medium heat for stewing. Remember to use a shovel to avoid sticking to the pan. We cut the fish into pieces, then pour in cooking wine to remove the fishy smell, add in Jiang Mo and minced garlic, then pour in soy sauce and stir well. After 5 minutes, pour in raw flour, grab it evenly with your hands, wrap each fish evenly, and then marinate for 20 minutes.
Braised fish is usually fried or fried. The function is to keep the appearance complete and beautiful, and it is not fragile when frying; Frying at high temperature to remove fishy smell; To prevent protein in fish from dissolving too much in soup and weakening the delicacy of fish. Braised fish made of pomfret tastes the best, which is liked by men, women and children, and has high nutritional value. Before making, clean the inside of the fish, put a flower knife on it, and then marinate it with cooking wine and salt for about 20 minutes. This will make the fish more delicious! There should be enough oil in the process of frying fish, and the fire should not be too big.