Ingredients preparation:

Ingredients: Braised fish and carp (one pound, gills removed, scales removed, belly cut open, cleaned)

Accessory ingredients: cooked About half a tael of chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), and half a tael of bamboo shoots (cut into thin slices and cooked in boiling water for about five minutes)

Seasoning: half a tael of green onions, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tablespoon of starch, mixed with water to make gravy. One tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Cooking method:

1. After the fish has been trimmed, make five or six cuts at equal distances on both sides of the fish body. Apply salt and cooking wine to taste for more than half an hour.

2. Heat oil in a pot until it is 70% hot, fry the fish until it turns slightly yellow, take it out and set aside.

3. Leave about one ounce of oil in the pot, heat it until it is 40% hot, then reduce the heat to low and stir-fry the ginger slices, garlic slices and green onions until fragrant.

4. Add the chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. Thicken the soup in the pot and pour it into the fish plate.

Preparation Tips:

The secret to frying fish is to heat the oil in the pan with less heat and stir less.

Fish is an ingredient that is not easy to master in cooking. Heat is the key to success or failure. Many people fry fish either because the skin breaks or sticks to the pan. If you fry fish, you need more oil and it is hot enough to make it crispy and dry. For frying fish, you need a hot pan, less oil, and a warm fire.

When the fish is in the pot, move it less. This is the secret and the only way to fry fish. If you keep turning it because you are afraid that it will not be cooked, it will be self-defeating, and the skin will be ripped apart and the flesh will be damaged beyond recognition. . Before that, you must wait for the pot to be hot before adding oil. The fish must be dried before adding it to the pot. Fry lightly over low heat. Don't push and turn over in a hurry. If you are not using a pan, just tilt the pan occasionally to allow the fire to heat evenly and control the fire not to be too intense.

After about ten minutes, the skin is set and then turned over. At this time, the meat is cooked and the juice in the middle can still be retained. If it feels firm when touched with a spatula, it is overcooked. In fact, some people are afraid that it will not be cooked enough. It is not a smart method to draw a knife edge on the fish body in advance. Once the fish is cut open, the soup will be easily lost. The dry-fried fish should not be too big.