2. Don't let it dry for too long. Wipe the body with flour (if the squirrel fish is a big dish, use flour). Slide your tail into the boiling oil and fry it carefully with a shovel, so as not to break the skin. Fry until both sides are brown, remove the oil from the pan, and the hot fish will be crisp when it sees the wind.
3. There is a little oil left in the pot, fire, add onion, ginger, garlic and red pepper, and stir-fry for ten seconds;
*** 1 1 sheet
Braised crucian carp finished product
4 spread the fried fish on the side dishes, add soy sauce and yellow wine, and boil over high fire;
5, turn over, add sugar, salt, pepper, a little monosodium glutamate. Add water, but it doesn't touch the fish. Cover and cook for 5 minutes (less is ok, just cook);
6, see the juice thick and tasty, and start the pot. Fish first, then cover the fish with side dishes.
7. Take the pan and put it into the container (sprinkle some vinegar evenly on the fish after putting it in, which can increase the umami flavor, and the color is brighter and more attractive, and it can lock the nutrition and prevent it from losing).