The fish can be chosen according to your preference, but try to buy the kind without too many small spines. I bought African carp from the market downstairs, the advantages are less small thorns, thick meat on the back (the meat on the back is delicious), and not too much oil on the stomach. For two people, a catty or so will do. Fish sellers can help scale and remove the viscera, so come back and wash, use a knife to cut the fish on both sides into 1.5 x 1.5cm diamond shape can be put aside. Chop ginger, garlic, onion diced and set aside. Prepare soy sauce, cooking wine, rock sugar and salt. Start to cook. Fry the fish on both sides first, until it's about 70-80% done. Stir fry the ginger and garlic in the remaining oil in the pan, then put the onion in and stir fry for a few seconds. Add soy sauce, add wine (I usually use Beijing Red Star Erguotou, always feel that outside the sale of wine is not flavorful enough), the juice to simmer a little bit, boiling and then add water (because braised fish is not like braised meat to be simmered on low heat for two bells, so do not add too much water), the water boils, you can put the fish back in. Covered cover smothered a little, in the middle of the fish to turn over, wait a few minutes almost taste, you can add rock sugar juice. When you see the sauce becomes sticky, and poured on the fish looks shiny, it can be out of the pan. The hardest part is the frying of the fish, if you fry it for too long the fish will get old or melt away. In addition, before frying, use kitchen paper to dry the water on the surface of the fish, you can avoid frying the skin of the fish are stuck to the bottom of the pan (sticky does not matter, ugly is ugly, the flavor is good on the line, do not be nervous). See some practices say that the last pan before thickening with cornstarch, but I think in fact do not need to thicken, that is just a lazy approach, as long as the juice is well adjusted, the taste and texture than the use of cornstarch thickening much better. The second: braised fish Ingredients: fish, wine, onion, garlic, chili lard, seasoning a little. Practice: 1. Wash the fish, cut into pieces; 2. Into the hot frying pan first frying until the fish skin is yellow when hard, fish out. 3. pot with cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then into the meat broth to boil, the fish into. Then simmer over low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish, that is. The third: braised fish generally available to braised fish varieties are more, like carp, grass carp, crucian carp, tilapia and so on can be. The slaughter of clean fish playing flower knife. The braised fish is cut vertically, and the fish is in the form of chunks. First fry in a frying pan, the oil in moderation does not have to be too much. Then flavor the pot with stock (chicken bone broth or pork rib broth) and add soy sauce. When the water in the pot warms up, add a small amount of vinegar (vinegar is very important and essential. It not only softens the fish bones, but also removes the fishy odor). Burning time is generally about five minutes. After burning, the pot stock has been concentrated only part of the juice, the color is deep red, because there is a stewing process, so the braised fish is more flavorful, strong taste. The flavor of braised fish is characterized by tender and soft, strong flavor, suitable for any crowd. The fourth type: braised fish Frying fish is preferred to use a low fire, slow frying fish is very crispy. If the fish is used to make braised fish, when frying the appropriate amount of fried powder, if there is no fried powder, then dusted with 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, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour. 3, braised fish program is usually as follows: A, kill the fish after wiping salt, seasoning, wipe the fried powder drowned about half an hour to an hour; B, hot pot of oil, oil hot fish, slow or medium heat alternately fry the fish, until the fish is golden brown, dish standby. C. Heat oil in a pan, sauté white onion, sliced or minced garlic, ginger, etc., put in water, and put in your favorite seasonings (e.g., bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) to make a sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the seasonings will enter, but you can't simmer it indefinitely. Just stop at the right point. D, fish cooked, put raw onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.