How to cook braised fish: Prepare a freshly killed fish. It does not need to be particularly big. Bass, Wuchang fish, crucian carp, and grass carp are all acceptable. Use whichever fish you like.

Generally, when you buy fish, the boss will help you kill it and handle it simply. After you take it home, you should clean it carefully to see if the gills, scales, black membranes, and internal organs of the fish are clean. Then rinse it with running water and remove the fish.

Blood.

Braised fish in restaurants is usually fried directly in the pan, but if we make it at home, we recommend frying the fish, which does not use oil.

If you have a non-stick pan, just add a little oil. If you don't have a non-stick pan, remember to heat the iron pan first, then pour cooking oil into the pan. When the oil is smoking, pour it out. Add cooking oil again, with a little oil.

A little more, heat to 50% oil temperature.

Put it aside and fry the fish over low heat. Shake the pan from time to time during the frying process to keep it evenly heated. Don't forget the head and tail of the fish. Fry until the fish can slide in the pan and flip it over, then flip the other side.

Fry well.

When both sides are golden brown, add shredded ginger. When the aroma comes out, pour in the sauce. After it is heated, pour in a little cooking wine. The sauce should cover the fish. If not, add an appropriate amount of water.

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

Finally add diced red pepper and parsley, turn up the heat to reduce the juice, turn off the heat and remove from the pot when it thickens.

Be careful when serving fish so as not to break it and ruin all your efforts.

When making braised fish, keep 4 tips in mind: 1. If you want the fish to be fish-free, the handling before cooking is very important. You must clean it up, especially the fish with a black film. This black film must be removed and the fish blood must be washed away.

, add salt, onion, ginger and cooking wine to marinate. After this treatment, most of the fishy smell of the fish is reduced.

2. If you want the fish to keep its appearance, wipe off the water before frying the fish and wrap it in a layer of flour. When frying the fish, you must master the method of hot pan and cold oil. Just follow the above steps. Do not move frequently during the frying process.

Fish can only be fried on one side before flipping over and frying on the other side.

3. When stewing fish, do not turn the fish over, but pour hot juice on the fish from time to time, otherwise the fish meat will easily fall apart if you continue to turn it over.

4. When making braised fish, in addition to adding sauce, you also need to add a little balsamic vinegar. This will make it taste better.