Exercise:

1, cut the fish, clean it, and shred the onion and ginger.

2. Put salt, cooking wine, white pepper, shredded ginger and onion and starch into the fish pieces, stir and marinate for half an hour.

3. Take another bowl, add two spoonfuls of tomato sauce and sugar, and add two spoonfuls of vinegar and mix well.

4. After the fish pieces are marinated, drain the juice and cut the parsley into small pieces.

5. Put cold oil in the hot pot, fry the fish pieces with 60% heat, and lightly stroke the fish pieces with chopsticks to prevent adhesion.

6. Turn over after frying.

7. Add a little boiling water to the pot of pickled fish, and the onion and ginger can be removed.

8. Tomato sauce and starch are put in the pot.

9. Bring the fire to a boil, turn it down, and the soup can be cooked when it is half collected.

Second, fry fish.

Exercise:

1. Wash fish, drain water, serve wine and add salt.

2, soy sauce (a kind of soy sauce), sesame oil, ribs sauce.

3. Add water and stir well.

4. Fry the fish in a hot oil pan.

5, one side is golden, turn to the other side and fry.

6. Pour in ribs sauce and simmer for a while.

7, look at the sauce to collect juice, you can go out of the pot.

8. Sprinkle with chopped green onion.

Tip: Just fry the fish on both sides, whether it is cooked or not, because the sauce will be put down for stew.

Third, home-cooked braised fish

Exercise:

1. Wash the fish and scrape the front and back of the fish with a knife.

2, put the right amount of peanut oil in the pot to heat.

3. Put the fish in the pot, add a little water, add onion, ginger, garlic and red pepper.

4. Pour in the right amount of white wine.

5. Cover the pot and cook for two or three minutes.

6. Uncover and add soy sauce, cooking wine, vinegar, oil consumption, and add a small amount of water to burn.

7. After firing for a period of time, add soy sauce (a kind of soy sauce) for coloring and then fire for a period of time.

8. Add salt and monosodium glutamate.

9. Cook the fish slowly and take the juice out of the pot.

10, decorated with coriander and red pepper.