1: Wash and dry the fish (1.2 pounds);

Heat the pot and dry it, then wipe it twice with a damp cloth, add oil, and fry the fish on both sides. Golden;

Pour 1 spoon cooking wine, 1 spoon vinegar, 2 spoons soy sauce on the fish, then add cold water to cover the fish;

When the water boils, add 3 spoons Beat the cloves of garlic, 3 thick slices of ginger, and cut 1 green onion into sections;

After the water boils, reduce the heat to low and cover and simmer for 10 minutes, then add salt and MSG. At this time, you can turn the fish over;

Stew for another 5 minutes and then remove the juice from the pot.

Note:

1. The fish must be wiped dry, otherwise it will stick to the pot

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2. Be sure to wipe the hot pot with a wet rag to prevent it from sticking

3. Be sure to add vinegar to remove the fishy smell and enhance the freshness

Two: Braised in braise How to cook fish:

After the oil burns and the blue smoke comes out, add the ingredients and stir-fry until fragrant. The fire should not be too high. The main thing is to stir-fry the aroma. When the onions and garlic turn yellow, you can take out the ingredients and set aside. , pay special attention to the red pepper not to be fried black, which will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes and it will be slightly brown on both sides. You can also fry it a little bit! !

Be careful when turning the fish. If it breaks, smash the pot. Then you can put a small bowl of water (there is no stock at home) and start cooking - there is a lot of heat and oil in restaurants, and people even use oil for cooking. If you are familiar with it, just use your own method as a family!

After the water boils, add the most important rice wine + soy sauce, which is a step to remove fishy, ??seasoning and dyeing! Add the previous ingredients and cook together. Add a little salt into the soup. You have to consider the amount, because the soy sauce is also salty. You will also need to add the sauce later, including the fish itself and the flavor! Keep pouring the sauce over the fish to ensure even heating! Add a tablespoon of Pixian bean paste. This is my favorite. After cooking for a while, the fish will be cooked. Over time, the shape will be easily damaged!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of a bowl, put it in the pot, bring it to a boil over high heat, stir quickly and evenly, and when it becomes a little sticky, take it out of the pot!

The final step - pour the soup! The amount of juice is up to you, too little will be too dry, too much will be tasteless!