Fish can be cooked in a variety of ways, including braised, steamed, and stewed.

Generally it tastes better when braised in braised sauce, but it can also be made into sweet and sour sauce.

Most home-cooked methods are to braise the fish, first clean the fish and remove the excess parts.

Cut a few cuts on both sides of the fish body to facilitate the flavor. Add a little salt to the onion and ginger cooking wine to remove the fishy smell.

Marinate for 29 minutes.

Control dryness and pat a layer of starch lightly. It doesn't need to be too thick and can be applied evenly. It mainly absorbs moisture and avoids oil splashing during frying.

Heat 70% oil in the pan, deep-fry the fish until it is slightly shaped, turn over and continue frying until golden brown on both sides and basically set, remove and control the oil and set aside.

If you are making braised fish, add oil to the pot, sauté appropriate amount of onions, ginger, garlic, star anise, and Sichuan peppercorns until fragrant. Add the fried fish to the pot, add light soy sauce and a can of beer, bring to a boil over high heat, and simmer over low heat until the soup is half full.

Add sugar to taste, reduce the juice over high heat, add sesame oil, take out of the pan and serve on a plate, and finally sprinkle with a little coriander.

Sweet and sour fish is also relatively simple and takes a little longer to fry.

After frying and controlling the oil, put the fish in the pot, add a little base oil, add an appropriate amount of tomato juice, sugar, vinegar and water. After foaming, add starch gravy, simmer slightly to thicken, add the fish to the pot, pour the peach juice evenly and serve.