Do braised fish or sweet and sour fish, these two cooking methods are heavy in flavor and won't smell fishy.

Two kilograms of carp, a pinch of salt, 1 teaspoon of cooking wine, 1 capsule of Knorr Boulevard, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine, 3 teaspoons of sugar, 2 teaspoons of balsamic vinegar, an appropriate amount of minced garlic, the right amount of scallion segments, the right amount of ginger, 2 cilantro, an appropriate amount of oil, and the right amount of water.

Note:

1, this dish can choose from a wide range of fish, grass carp, carp, silver carp, perch and even crucian carp, will be very tasty rice, depends entirely on personal preference.

2, in the production of sweet and sour fish add thick soup treasure, will make the soup more thick and good flavor. Be careful to put it in when you initially boil the soup, don't put it in late, so that the sweet and sour fish is made with a rich and tempting sauce.

Steps -

1, all the ingredients;

2, the fish clean up, wash, in the fish body diagonally cut a few incisions, do not cut off;

3, in the fish body add salt, cooking wine smeared, rest for 20 minutes to deodorize standby;

4, the pan in the oil Burn to fifty percent heat, the fish pan frying until both sides of the golden brown, fish out and spare;

5, leave a little oil in the pot, keep the oil temperature, burst incense shallots, ginger, garlic stir-fried, into the fish;

6, add water, soy sauce, cooking wine, sugar, balsamic vinegar, KNORR soup treasure, high heat boil;

7, to be the soup treasure melting, it will make the soup become layers of filigree, thick Continue to high heat, until the soup can be dried up can be sheng out, add parsley garnish;

8, plate.