The oil temperature rises, the oil control of the small mixed fish again in the pot to re-fry once, this time the small mixed fish become and burnt and crispy, the fish spines are also fried, there is no need to spit out the bones. Slightly larger crucian carp from the center broken into two halves and then fried, you can also get this effect. Wild pot put the bottom oil will be small mixed fish two slices fried until golden, put ginger and cooking wine, pour in the right amount of boiling water, put the tofu and white radish shredded. Put a little lard. When the soup becomes creamy white put in salt, chicken essence, white pepper, red dates. In the stew for a few moments. Braised is also very tasty, soup do not completely dry, like a northern practice, used to clip steamed bread to eat, taste very good cleaning and finishing clean add salt, chicken essence, five spice noodles, pepper, cooking wine (amount to be more than usual, or high white wine), green onions and ginger, mix well and marinate for 20 minutes. Pat dry flour, fried in oil crispy that is to become a gourmet.

Stewed fish. This dish is Kaifeng night market home varieties, good to eat, how many years the prevalence of not bad as evidence. This dish originated in the material to get convenient. Kaifeng near the Yellow River, and is an inland water city, small fish and shrimp resources. Kaifeng people will eat and love to eat after removing the viscera with salt and cooking wine pepper marinade, fry with high heat until golden brown, put a small amount of oil in the pan, pour pat garlic, ginger, onions, edamame explode incense, into the fish and green peppers, a little soy sauce, sugar and chicken powder, stir fry carefully, almost out of the pan before the chopped purple into the ginger, garlic, chili peppers, add salt and chicken seasoning, sprinkle a little onion can be out of the pan.

Eating fish is completely amateur. It's not that the fish is not delicious, but the thorns are too troublesome - I'm an unabashedly lazy person. In steaming, braising, pan-frying, dry-frying these cooking methods, I will always prefer pan-frying or dry-frying, so that the thorns seem to be good with an iron pot in one pot. Onion, ginger, garlic, Chinese spices, cinnamon, peppercorns, salt, bean paste, light soy sauce, dark soy sauce, cooking wine, white wine, brown sugar. Put some pickled vegetables. Put pancakes on the side or on top of the fish. Fragrant. Boil open to a small fire directly seasoning, chicken essence, MSG moderate, their own personal sing up feel the taste can be on the line, and then go directly down to blanch a good water miscellaneous fish, simmering over a small fire for 5.6 minutes, soy sauce mixed with water must be soaked over itself.