1) raw materials:

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 to remove fishy smell and smell! 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:

You must put salt before frying fish and immerse it for about half an hour, which can achieve the effect of removing mud and fishy smell.

If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.

3. The procedure of stewing fish is usually as follows:

A, after killing fish, add salt, seasoning and fried powder to soak for about half an hour;

B, put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.

C, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.

D, after the fish is cooked, release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.

The raw materials for braising fish must be cleaned first. Needless to say, all the onions and ginger should be ready. After the fish is washed, find a plate with a little depth, put the fish in it, and then season the fish with soy sauce. Don't forget the cooking wine. This meat will smell a little fishy or something. You can start to add oil to the pot in a moment. The oil should be heated, because it is fried, so the oil should not be too little. Sprinkle a little salt evenly in the pot, so that the fish will not peel easily after frying in the pot.

When the oil temperature is enough, you can fry fish carefully, not soy sauce. Pay attention to the head and tail. After a while, you can almost turn it over carefully to see if the fish skin has fallen off better. You can start pouring soy sauce on both sides, only on the fish, then put the chopped green onion in (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onion, put a lot of onions), and then there is sugar. Remember to rub it evenly on the fish, add some water and cover it. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and you can put it in the pot.