Ingredients: fish, wine, onion, garlic, chili lard, seasoning each a little. Practice: 1, kill the fish after wiping salt, seasoning, wipe fried powder drowned about half to one hour; 2, hot pot of oil, oil hot fish, slow or medium heat alternately fry fish, until the fish golden brown, dish standby. 3, hot pan oil, popping white onion, garlic or minced garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the various seasonings will enter, but you can't simmer it endlessly. Appropriate can be. 4, fish cooked, put raw onions, cilantro and other favorite decorations, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration. Tips: 1, frying fish should be used with low heat, slow frying out of the fish is very crispy. If the fish is used to do braised fish, frying wipe appropriate amount of fried powder, if there is no fried powder, wipe the flour. If you don't have frying powder, dust it with flour. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too little, otherwise it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether the fried fish used to eat directly, or used to eat after braising, should be fried over low heat until the skin of the fish is golden brown, can be served on a plate. 2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not delicious, no flavor, the reasons are as follows: fish before frying, be sure to wipe salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy. If the fried fish used to braise, the same reason, is also smeared with salt, but also poured with the right amount of soy sauce, cooking wine and other favorite seasonings, and then smeared with fried powder or flour.