Fish, wine, onion, garlic, Chili powder, dried Chili, lard and seasoning.

Exercise:

1, after killing fish, add salt, season and soak in fried powder for about half an hour;

2. 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.

3, 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.). ) into 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. Suitable.

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

Tip:

1, the 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 and chives.