Preparation of ingredients: hairtail, garlic, chives, ginger, starch, braised sauce, cooking oil, cooking wine and salt.

Braised hairtail in brown sauce:

Step 1: wash hairtail, cut it into 5CM fish sections, and cut the fish with a knife on both sides; Wrap the fish with the changed knife with a thin layer of starch;

Step 2: add a proper amount of cooking oil to the pot. When the oil is 50% hot, fry the hairtail in the pot and take it out for later use.

Step 3: take another pot, add a proper amount of oil to the pot, and stir-fry the ingredients in the pot until fragrant; Cook most of the boiling juice;

Step 4: rush into boiling water or broth; Adding fried fish pieces and stewing; Add white sugar to refresh;

Step 5: cook the cooking wine; Stew for 15 minutes, and finally collect the juice with high fire and put it on a plate.

The second method: Braised crucian carp.

Ingredients preparation: appropriate amount of crucian carp and onion ginger, 6 garlic cloves, appropriate amount of salt, 20g of tomato sauce, 20ml of soy sauce10ml, 20g of soy sauce, 5g of sugar, appropriate amount of salt and appropriate amount of water starch.

Braised crucian carp:

Step 1: Prepare all the ingredients, clean the internal organs of the crucian carp, and draw a flower knife on the crucian carp.

Step 2: Then dip the crucian carp in egg liquid, add appropriate amount of oil to the pan and fry it until it is over. Don't turn it over and shake the pan. The fish can turn it over again after shaking, and turn off the heat on both sides.

Step 3: Pour oil into the wok and stir-fry shallots, ginger and garlic, add tomato sauce, stir-fry until fragrant, add crucian carp and add appropriate amount of boiling water.

Step 4: Add soy sauce and soy sauce, then add cooking wine and white sugar, and simmer until the fire is over. During the cooking process, pour the soup on the fish with a spoon.

Step 5: After the fire reaches 15 minutes, remove the onion and ginger, take out the fish, pour the water starch into the soup to thicken it, then pour the soup on the fish and sprinkle with shredded onion.

The third way: Braised carp.

Preparation of ingredients: carp, onion, ginger, garlic, star anise, pepper, dried red pepper, soy sauce, sugar, cooking wine, white vinegar and salt.

The practice of braising carp:

Step 1: Prepare onion, ginger, garlic, dried red pepper, star anise and pepper.

Step 2: One carp, descaling, eviscerating and cleaning. Cut a knife at the head and tail, both sides are the same, remove fishy lines, hold them with fingernails, and twitch outward to remove the wake-up lines.

Step 3: Cut a knife on the fish, with the same sides, rub some salt and cooking wine on the fish, marinate it, fire, heat the wok, add oil, put the carp in when the oil is hot, turn to low heat, and fry until the fish is golden on both sides.

Step 4: Add onion, ginger and garlic slices, dried red pepper, star anise and pepper into the pot and saute. Add sugar, stir-fry until the sugar is dissolved, cook white vinegar, cooking wine and soy sauce and stir-fry. Add water and bring to a boil.

Step 5: Add the fried fish, after the fire is boiled, turn to low heat and stew for 15~20 minutes, drain the soup and sprinkle with some shredded onion. Haha, in order to look good, when I served the table, I sprinkled some shredded red pepper to decorate it.

The fourth method: Braised tilapia

Ingredients: onion 1/2, ginger 1 small pieces, garlic 3 cloves, star anise 2, cooking wine 20ml, light soy sauce15ml, light soy sauce 25ml, vinegar10ml, cold water, 3g of salt, a little sugar and tilapia.

Braised fish in brown sauce:

Step 1: After the tilapia is cleaned, cut four or five knives at equal distance on both sides of the fish, apply salt and cooking wine, add onion, garlic cloves, ginger slices and star anise for about half an hour.

Step 2: then take out Luo Fei, add cold water into the marinade basin, pour in soy sauce and soy sauce and boil for later use.

Step 3: Heat the wok, pour in cooking oil, dry the water on both sides of the fish with kitchen paper towels, and when the oil is 70% hot, add the fish wrapped in dry flour and fry them on both sides until golden.

Step 4: Then pour the cooked soup into the wok, and bring it to a boil with high fire. After skimming the floating foam, add vinegar and sugar, and turn to low heat for about 20 minutes.

Step 5: Then turn the fire to collect the juice and pour the fish out.