Fish, wine, onion, garlic, pepper lard and seasoning.

Exercise:

1. Wash the fish and cut into pieces;

2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.

3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.

2) After the oil burns blue smoke, stir-fry the ingredients. Don't be too angry. Mainly fried incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention not to stir-fry red pepper, it will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! !

Be careful when turning over the fish. If it is broken, it will break the pot, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the family will use their own methods!

Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing! Add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!

Fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.

2. The fish has a fishy smell, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste for the following reasons:

Before frying fish, be sure to put salt and immerse it for about half an hour, so as to remove mud and fishy smell.