This kind of braised crispy fish is more suitable for making fish. When it is braised in a pot, the meat is smooth and tender, even if the fish bones are all soft, so you don't have to find fault with it when you eat it. You can also give it to your child safely. As a parent, I am no longer afraid that my child will be stuck by fishbones. Moreover, when cooking this kind of braised fish, you can also put in your favorite vegetables and fruits or radish pickles to stew together. The stewed radish pickles are crisp, salty and delicious. Every time I meet such fish, no matter how expensive it is, I will buy ten catties and eight catties. When I go home, I will stew it. The fish is tender and tender, and the bones are crisp and rotten. There are no bones and bones left in the whole family.
Step 1: remove fish scales, dorsal fins and internal organs, clean them up, cut radish and pickles into thick slices, soak them in clear water for a while, and remove some salt. Process 2: Lotus root is peeled, cleaned and cut into thick slices, onion is cut into strips, and ginger is cut into slices. Process 3: Put the cleaned fish in a bowl, pour in appropriate rice wine and edible salt, and mix well for pickling for a period of time. Process 4: Pour a little more vegetable oil into the pot, pour the marinated fish after the oil is cooked, fry until the fish is burnt, and collect it to control the oil and replenish water. Process 5: Prepare another pot in advance, first spread a layer of lotus root and radish pickles in the room, then put fried fish and ginger garlic, and then put a layer of radish pickles and lotus root on it again. Step 6: Pour in appropriate rice wine, soy sauce, vinegar and white sugar, and then pour in cold water again, but stew all the food on low fire for 2 hours until the juice is a little thick and strong, and then collect it on high fire.