Fish, wine, onion, garlic, chili lard, seasoning each a little.

Practice:

1. Wash the fish, cut into pieces;

2. Put into a hot frying pan first frying until the fish skin is yellow see hard, fish out.

3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry in the pot, then put the meat broth to boil, put the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish block, that is.

Two) oil burning blue smoke, down into the ingredients stir-fried incense, the fire can not be too big, the main thing is to stir-fry flavor, such as onion and garlic yellow when you can fish out the ingredients to be used, the red pepper special attention can not be fried black, that is not good.

The rest of the oil is used to fry the fish! The oil temperature of 6 points can be, both sides of the light yellow on it, can also be slightly fried older!

Turn the fish carefully, break the pan, and then you can put a small bowl of water (family does not have stock) to start cooking - restaurants in the fire oil, people even cook all the oil, the family will use their own practice!

After the water boils, add the most important yellow wine + soy sauce, is a step to remove the fishy seasoning coloring! Into the previous ingredients together to burn, the soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself, as well as flavored! Keep pouring the juice on the fish, to ensure even heat! Add a tablespoon of Pixian bean paste, this is my favorite thing, burn a little, the fish is cooked, time is easy to destroy the shape!

There's still some soup in the pot! The essence is there! Add a little sugar and vinegar, miso, mix up a bottom bowl of water starch, add to the pot, bring to a boil over high heat, stir quickly to combine, and rise when it's a little sticky!

The final process - pour the soup! The amount of juice you control, less is too dry, more is tasteless!

Frying the fish should be done on low heat, and the fish will be very crispy when fried slowly. If the fish is used to do braised fish, frying when the appropriate amount of fried powder, if not fried powder, wipe the flour. If you don't have frying powder, dust it with flour. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too little, otherwise it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether the fish is pan-fried and eaten directly or braised and then eaten, it should be pan-fried over low heat until the skin is golden brown, then it can be served on a plate.

2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not good, no flavor, the reasons are as follows:

Fish in the frying before, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy.

If the fried fish is used for braised, the same reason, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

3, braised fish program is usually as follows:

A, kill the fish, wipe salt, seasoning, wipe the fried flour drowning about half to one hour;

B, hot pan with oil, oil hot fish, slow or medium heat alternately fried fish, until the fish is golden brown, dish standby.

C, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the seasonings will enter, but you can't simmer it indefinitely. Just keep it moderate.

D, after the fish is cooked, put raw green onions, cilantro and other decorations that you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

The raw materials used to make braised fish must be clean first. Onion ah ginger ah since it goes without saying that all to be prepared, fish after getting clean to find a little depth of the plate, put the fish on the inside, and then soy sauce, but also a little bit more used to let the fish taste, do not forget to put wine, this meat more or less will be a little bit of fishy taste and smell or something. After a while you can start the head of the pot to add oil, oil to burn a little hot, because you want to fry a little, so do not too little oil, but also in the pan evenly sprinkled with a little salt, so that later the fish pan frying will not be easy to fall off the skin. When the oil is hot enough, you can carefully put the fish into the frying, do not put the soy sauce. Note that the head and tail should also be fried, after a while one side is almost can carefully turn over, see if the fish skin fell a little better? Both sides are almost can start to pour the soy sauce in, from the fish body to pour down on it, and then put the chopped green onions into the (fish body, the aroma so that he penetrated) can be (if it is a green onion roasted crucian carp, it is necessary to a lot of green onions), and then is the sugar, but also remember to evenly placed in the fish body can be and then add a little water, cover the lid of the pot. Waiting for a while to smother can be lifted to taste the flavor of the sugar sauce, for a little adjustment. Cover again, smothered for a while, the sugar sauce is almost a little thick can be. Turn off the heat and put some MSG chicken essence or something can be loaded pot.