Ingredient: An Ankang fish, eviscerated, washed and drained. Cooking oil.

Ingredients: salt, soy sauce, balsamic vinegar, oyster sauce, pepper, cooking wine, white sugar, ginger slices, chives cut into inches.

Steps of braising Ankang fish:

1 Wash and drain the fish, put it in a slightly larger container, add ginger slices, cooking wine and a little salt and marinate for 15 minutes to remove its fishy smell and make the salt in the fish taste.

2. Heat a non-stick pan, pour in an appropriate amount of oil, stir-fry the skin of the fish for one minute (don't turn it over, lest the skin of the fish is damaged), then put the seasoning used for pickling into the pan, add a little vinegar, a little soy sauce, oyster sauce and sugar, add cold water to make it flush with the fish, shake the pan to make the color even, boil it on high fire, and change to medium fire.

3. After cooking for about two minutes, lift the fish with a spatula, assist with chopsticks, carefully turn the fish over and cook for three minutes, and then turn the fish over to the fish skin.

4. Continue to burn with low fire until the soup is thick, and turn off the fire.

5. Lift the fish with a spatula, put it in a plate, then pour the thick juice in the pot on the fish, and remove the shallots and serve.