Practice:
1. After killing fish, apply salt and seasoning, and apply fried powder to soak for about half an hour;
2. Put the oil in a hot pan, put the fish in hot oil, fry the fish alternately on slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
3. Put oil in a hot pan, saute chopped green onion, garlic slices or minced garlic, ginger slices, etc., put appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stewing time, the more flavors of various condiments will enter, but it can't be stewed endlessly. Appropriate.
4. After the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration.
Note:
1. Fish should be fried with low fire, and the fish fried with slow fire is very crispy. If it is used to make braised fish, apply proper amount of fried powder when frying, and if there is no fried powder, apply flour. Note that the flour should be mixed with water before it is smeared. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is a "non-stick pot", but it has little to do with it. Whether the fried fish is used for eating directly or after braising in soy sauce, it should be fried over low heat until the skin of the fish is golden yellow before serving.
2. The reason why the fish made is fishy, and the fish skin is fragrant and delicious, but the fish meat is not delicious and has no taste is as follows: Before frying, the fish must be salted and submerged for about half an hour, which can achieve the effect of removing mud and fishy smell. If fried fish is used for braising in soy sauce, similarly, it is also salted, but also poured with proper amount of soy sauce, cooking wine and other favorite condiments, and then coated with fried powder or flour.