Prepare a fish that has just been killed. It doesn't need to be particularly big. Perch, Wuchang fish, crucian carp and grass carp can be used. You can use any kind of fish you like.

Generally, when buying fish, the boss will help to kill it, and will simply handle it. After taking it home, it should be carefully cleaned to see if the gills, scales, black membranes and internal organs have been cleaned, and then it will be washed with running water to remove fish blood.

In restaurants, braised fish is usually fried directly, but if we cook at home, we recommend frying fish, which is oil-free.

If there is a non-stick pan, just add a little oil. If there is no non-stick pan, remember to heat the pan first, then pour in cooking oil to moisten the pan. After the oil surface smokes, pour it out, add cooking oil again, and heat it to 50% oil temperature.

Don't move after you put it away. Fry the fish with low fire. Shake the pan surface from time to time during the frying process to keep it evenly heated. Don't forget the head and tail of the fish. When the fish can slide in the pan, turn it over and fry the other side.

After both sides are golden, add shredded ginger. When the fragrance comes out, pour in the sauce. After heating, pour in a little cooking wine. The sauce should not be covered with fish. If you can't add proper amount of water.

When the soup is very small, add a little balsamic vinegar, not too much. A little amount can hardly taste sour, but it is more fragrant.

Finally, add diced red pepper and diced celery, adjust the fire to collect the juice, and turn off the heat and take out the pot when it is thick. Be careful when serving fish, and don't break it.

When cooking braised fish, remember four tips:

First, it is very important to treat the fish before cooking, especially the fish with black film. This black film should be removed, and the blood of the fish should be washed away, and then salted with salt and onion ginger cooking wine. After this treatment, the fishy smell of the fish is reduced by more than half.

Second, if you want the fish not to be disfigured, dry the water before frying, and wrap it with a layer of flour. When frying fish, you should master the method of cooling the oil in a hot pan and follow the above steps. You can't move the fish frequently during frying, but only turn over the other side after frying.

Third, when stewing fish, don't turn the fish over, but always pour hot juice on the fish, otherwise it will be easy for the fish to disperse if you keep turning it over.

Fourth, to make braised fish, in addition to adding sauce, a little balsamic vinegar should be added, which makes it taste better.