Materials: one fish

Seasoning: minced ginger, minced garlic, chopped green onion, cilantro, light soy sauce, vinegar, cooking wine, sugar, salt

How to do it:

1. Remove guts and gills of the fish, cut off the fins, the fish's tail, and cut some diagonal slits on each side of the body of the fish; and then try to absorb as much water as possible on the body of the fish with kitchen paper.

2. Heat about 50g of oil in a wok, add the fish when it is about 6 layers hot, turn the fish over when one side is golden brown, and serve the fish when the other side is also golden brown.

3: Heat a little oil in a wok, add chopped green onion, minced ginger, minced garlic and sauté, then add 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine, 2 tablespoons dark soy sauce, 1/4 tablespoon sugar, a pinch of salt and a bowl of water.

4. When the water in the pot comes to a boil, add the fried fish, simmer for half an hour, then collect the soup over high heat and serve, sprinkle with cilantro.

Braised fish practice two

Materials: fish, fat and lean pork, bamboo shoots

Seasoning: peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), onion, ginger and garlic, broth, lard, sesame oil, star anise, wet starch

Practice:

1, clean fish, fish body slash slashes and wipe with salt, pickle half an hour and then prepare; fat and lean pork clean, diced and then prepare; fish, fish, pork and other food.

1: The fish is cleaned and sliced, and then prepared for use.

2, the pot into the appropriate amount of peanut oil, hot fish into the oil fried to golden brown out. Then into the lard burned to sixty percent heat, and then into the star anise slightly fried, that is, into the onion, ginger and garlic fat meat slices. Finally put soy sauce, cooking wine, broth, boil into the fish.

3, small fire for 15 minutes into the monosodium glutamate and wet starch, and finally into the sesame oil can be served.

4, when the pot of water to boil into the fried fish, low-fire slow simmer for half an hour, and then high-fire soup on the plate, sprinkled with parsley.