Today, my mother cooked my favorite braised fish. I witnessed my mother's process of washing and cooking fish.
Mother first prepares materials: crucian carp, onion, ginger, garlic, sugar, soy sauce, coriander, yellow wine, salt, edible oil and green pepper.
After preparing these materials, mother began to wash the fish. I saw that she scraped the scales clean with a knife, then removed the gills, left the fish seeds and bubbles in the belly of the fish, punctured the bubbles, removed all the black impurities in the belly of the fish, washed the fish, and evenly scratched several marks on the fish for later use.
Mom cooks the pot. When the pot smoked, she poured a little oil, so that the pot was covered with oil. Then she added a little cooking oil. After heating, she puts the washed fish in the pot, then adds some yellow wine to remove the fishy smell, and can also add a spoonful of sugar and a small amount of soy sauce. Stir-fry until the fish is colored, then add cold water to immerse the fish in the water, add onion, ginger, garlic, pepper and salt, then boil it with high fire, stew it with low fire for 40 minutes, add coriander, and finally a pot of braised fish with fragrant smell is carefully cooked by mother.
The smell makes my mouth water. I quickly picked up chopsticks, picked up a small piece and dipped it in some juice. Ah, what a delicious, smooth, fragrant, tender and delicious dish!