The fish you can choose to do sweet and sour fish are carp, grass carp, black fish and so on. Sweet and sour fish is very concerned about knife skills, family sweet and sour fish only need to play deep knife, more open a few cuts can be, do not have to pay too much attention to knife work. Open the knife of the fish with cooking wine and household seasonings (salt, monosodium glutamate, pepper) seasoning, and then wash and rinse clean, the fish still maintains the flavor, the water will be drained, and then put into the frying pan deep-frying, until the frying crispy. The amount of oil used is quite large, otherwise the fish will easily fall apart. Then use ketchup and white vinegar, sugar with a small amount of salt, thickening sauce, pour on the fried fish can be.

2. Boiled Fish

Clean up the carp and slice it. Fish slices with salt to taste, not salty not good oh. Then do boiled fish fillets, cook until the fish fillets cooked until, not too old, about three minutes. Then use another pot to make oil, a lot of oil, must be able to soak all over the fish fillets. Prepare a large pot, put onions, ginger, garlic, copied bean sprouts, etc., put the cooked fish fillets in the pot, and finally pour in the chili brought from the restaurant, pour hot oil can be.

3. Steamed fish

Cut a few knives on both sides of the body of the fish, evenly smeared with salt and cooking wine, put some ginger slices, marinate for 10 minutes, put the marinated fish on a plate, into the steamer to steam for 15 minutes, steamed fish out of the laying of shredded green onions, ginger, dripping with steamed fish soy sauce, hot a spoonful of oil, poured on the fish can be.

4. pickled fish

Sichuan cuisine in a famous dish, the general fish species with grass carp, grass carp, fat head. The fish will be cleaned and de-boned, sliced, and then with salt, monosodium glutamate will be mixed with fish slices, and then sizing with corn starch. Then wash the sauerkraut. Put a small amount of oil in a pot, fry ginger and garlic, then put the sauerkraut to fry, then add stock. First, cook the sauerkraut for two minutes, season the flavor well, then put the fish into the pot, open the pot for two minutes that is cooked. In addition, like to eat Sichuan cuisine hemp flavor friends can also put some pepper into it.

5. braised fish

Generally available to braised fish varieties are more, such as carp, grass carp, crucian carp, tilapia, etc. can be. The slaughter of clean fish knife. First in the frying pan frying, oil in moderation does not have to be too much. Then add stock (chicken bone broth or pork rib broth) to the pot for flavor, and then add soy sauce. When the pot of water temperature rises, add a small amount of vinegar (vinegar is very important, essential, not only to play a role in softening the fish bones, but also to remove the effect of fishy). Burning time is generally about five minutes. After burning, the pot stock has been concentrated only part of the juice, the color is deep red, because there is a stew process, so the braised fish is more flavorful, strong taste.