1. First clean the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!

2. Cut the flower knives on both sides of the fish-it will be easy to taste!

3. Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, and make a little taste in the early stage!

4. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions!

5. Pull the pot, after burning blue smoke in oil, stir-fry the ingredients, not too big, mainly stir-fry the fragrance.

6. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Red peppers should pay special attention not to be fried black, which is not good-looking.

7. The remaining oil is used for frying fish. Oil temperature is 6 minutes, both sides are slightly yellow, or slightly fried. Be careful when turning over the fish. If you break it, you will break the pot.

8. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will use their own methods! After the water is boiled, add the most important yellow rice wine+soy sauce, deodorize, season and dye.

9. Add the previous ingredients and burn them together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!

10. Add a tablespoon of bean paste.

1 1. Then put the fish on a plate and sprinkle with onion leaves.

12. There is some soup in the pot! Is the essence. Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl evenly, put it in a pot, boil it over high fire, stir it quickly and evenly, and take it out when it is slightly sticky.

13. Pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much.

skill

The best choice for braised fish is: carp and African catfish.