Preparation materials: 1 fish, 50g fat meat, 50g lean meat, appropriate chopped green onion, appropriate ginger, appropriate carrot, appropriate shredded mushroom, appropriate soy sauce, appropriate vinegar, appropriate cooking wine, appropriate sugar and appropriate salt.
1, wash the fish, put the fish on the chopping block, and hit the fish with a peony knife.
2. Dry the fish slightly, add wine, add fine salt, and marinate for 10 minute.
3. Heat the hot oil in the pot until it smokes slightly. Dry the fish with a dry towel, slowly put the fish tail into the pot, fry one side yellow, and then fry the other side.
4, fry until golden brown on both sides, remove and plate for use.
5. Pour out all the oil in the pan, add the fat and fry until slightly burnt.
6. Pour carrots, mushrooms, ginger and onions into the pot and stir fry.
7. Then stir-fry the lean meat, add soy sauce, soy sauce, sugar stir-fry and yellow wine.
8. Add water and vinegar to cook the juice, add the fried fish, cover it, and simmer for 6 minutes.
9. When the soup is almost collected, take out the fish and put it on the plate.
10, collect the juice over high fire, then pour it on the fish surface and sprinkle a little chopped green onion to serve.
10, you can enjoy the delicious braised fish after the pot is put on the plate.