Prepare a freshly killed fish. It doesn't need to be particularly big. Perch, Wuchang fish, crucian carp and grass carp can all be used. You can use any fish you like.

Generally, when buying fish, the boss will help kill it and handle it simply. When you take it home, you should wash it carefully to see if the gills, scales, black membranes and internal organs are clean, and then rinse it with running water to remove fish blood.

In restaurants, braised fish are usually fried directly, but if we cook at home, we recommend frying fish, which is oil-free.

If there is a non-stick pan, just add some oil. If there is no non-stick pan, remember to heat the pan first, and then pour it into the cooking oil wetting pan. After the oil surface smokes, pour it out, add cooking oil again and heat it to 50% oil temperature.

Don't move after you put it away. Fry the fish on low heat. Shake the pan surface from time to time during frying to keep it heated evenly. Don't forget the head and tail of the fish. When the fish can slide in the pot, turn it over and fry the other side.

After both sides are golden, add shredded ginger. When the fragrance comes out, pour in the sauce. After heating, pour in a little cooking wine. The sauce should not be covered with fish. If you can't add the right amount of water.

When soup is rare, add a little balsamic vinegar, not too much. A small amount can hardly taste sour, but it is more fragrant.

Finally, add diced red pepper and celery, adjust the fire to collect the juice, and turn off the heat when it is thick. Be careful not to break the fish when you serve it.

When cooking braised fish, remember four tips:

First of all, it is very important to treat fish before cooking, especially black film fish. This black film should be removed, the blood of the fish should be washed clean, and then pickled with salt and onion and ginger cooking wine. After this treatment, the fishy smell of fish is reduced by more than half.

Second, if you want the fish not to be disfigured, dry the water before frying, and then coat it with flour. When frying fish, you should master the method of cooling oil in a hot pot and follow the above steps. You can't move the fish frequently when frying, you can only turn the other side after frying.

Third, when stewing fish, don't turn the fish upside down. Always pour hot juice on the fish, or the fish will easily break up if you keep turning it over.

Fourth, to cook braised fish, in addition to adding sauce, you should also add a little balsamic vinegar, which makes it taste better.