Fish can be cooked in a variety of ways, such as braising, steaming and stewing soup. Generally, braising in soy sauce is more delicious, and it can also be made into sweet and sour.

The most common practice is to braise in soy sauce. First, wash the fish and remove the excess. Cut a few knives on both sides of the fish to facilitate the taste, and add a little salt to the onion and ginger cooking wine to remove the fishy smell. Marinate for 29 minutes. Control drying, pat a layer of starch gently, not too thick, but also apply it evenly, mainly to absorb water and avoid spilling oil when frying.

The oil is 70% hot, fry the fish in the pan, set slightly, turn over and continue frying, fry both sides golden, basically set, and take out and control the oil for later use.

If you are cooking braised fish, add oil from the pan, stir-fry appropriate amount of onion, ginger, garlic, star anise and pepper, put the fried fish into the pan, add soy sauce, a can of beer, boil over high fire, simmer over low fire, add white sugar to half the soup, collect the juice over high fire, add sesame oil, put it out of the pan and put it on a plate, and finally sprinkle a little coriander.

Sweet and sour fish is also relatively simple, and the frying time is a little longer. Fry well, control the oil, take out the pan, add a little base oil, add a proper amount of tomato juice, sugar, vinegar and water, after foaming, add starch, simmer slightly until thick, take out the fish, and pour the peach juice evenly.