The role is to keep with the appearance of the integrity of the beautiful, not fried fragile. Braised fish practice is as follows:

Main ingredients: chub 800 grams

Accessories: 30 grams of carrots, 20 grams of parsley, 30 grams of green onions, 30 grams of ginger, 20 grams of garlic, a small amount of pepper, a small amount of star anise, 1 tablespoon of sugar, rice vinegar 50 milliliters, 50 milliliters of soy sauce, oyster sauce 5 milliliters, 5 milliliters of Huadiao wine, 50 milliliters of blending oil, a small amount of salt

1, the chub Fish tail washed with water and kitchen paper to absorb the water, and then put the fish tail on the chopping board;

2, with a knife on both sides of the body of the fish were cut three cuts, to cut to the fish bone;

3, a small amount of salt on both sides of the body of the fish, with a hand to wipe evenly;

4, will be the carrots, ginger, cilantro, green onions, garlic cut into the picture;

5, frying pan into a suitable amount of seasoning oil, put the pepper and star anise into the pan and sauté;

6, put the fish tail into the pan and fry for a while;

7, one side of the frying until set into a golden brown when the fish will be flipped over to fry the other side;

8, the other side should also be fried until golden brown, and then put the big half a tablespoon of sugar into the pan;

9, shake the frying pan, so the sugar and the fish mix, and then put half a tablespoon of rice vinegar Add half a tablespoon of rice vinegar into the wok;

10. Add half a tablespoon of light soy sauce and a little oyster sauce into the wok;

11. Shake the wok to mix the seasonings well, then add green onion, ginger and garlic;

12. Put in a moderate amount of water;

13. Simmer for a while, and then thicken the soup until it thickens a bit;

14. Pour the fish tails into a fish plate.

14, then put the fish tail into the fish plate, and then put in the cilantro and shredded carrots.