Seasonings: oil, soy sauce, salt, sugar, vinegar, liquor.

1, wash the fish, control the water, and cut a few knives on the fish.

2, hot oil, grab the tail of the fish by hand, and oil the net with a spoon. The purpose is that after the fish is in the pot,

Fry it on low heat so that the fish skin is not easy to fall off.

3. Put some ginger slices and garlic cloves in the oil pan, fry the fish in the pan, add some soy sauce to the back of the frying pan, and use white wine and vinegar in turn.

Add it to the pot by spraying, where the peach refers to blocking the bottle mouth with your fingers.

Add it to the pot, but you must pay attention when spraying white wine. Sometimes there will be open flames, so be careful.

Then add some rock sugar powder, add some water to the fish, add some salt, and sprinkle some chives and coriander after collecting the juice.

Ingredients: tilapia 1 strip (about 600g), red pepper 1/2, 3 shallots, ginger 1 small piece, 3 cloves of garlic,

Seasoning: 30g of edible oil, sesame oil 1 tsp, soy sauce 1 tsp, 2 tsp of cooking wine,

Pepper 1 spoon, salt 1 spoon, sugar 1/2 spoon, monosodium glutamate 1/2 spoon,

Practice:

1. tilapia is cleaned, and 3 knives are obliquely scratched on both sides of the fish.

2. Wash onion and cut into sections, wash ginger, garlic and red pepper and slice them.

3. Add oil to the pot, heat it, fry the fish until both sides are golden yellow and take it out.

4. Leave a small amount of oil in the pot and saute the onion, ginger, garlic and pepper.

Adding soy sauce, cooking wine, sugar, pepper, salt, monosodium glutamate and water to boil,

5. Add the fried tilapia, simmer until it tastes good, then take it out and put it on a plate.

Boil the remaining soup until it is thick, pour sesame oil on it and pour it on the fish.

600g tilapia

Accessories: salt 1 tsp, cooking wine, starch 1 tsp, sugar 1 tsp, soy sauce 1 tsp, and vegetable oil.

1. Wash tilapia inside and out after buying it.

2. after washing, use a flower knife, and draw deeper where the meat is thick, so that it is better to taste.

3. After laying the flower knife, put salt on it, and put it overhead to control the water slightly.

4. When there is not so much water on the fish surface, apply a layer of sweet potato starch.

5. Heat the frying pan, pour in a proper amount of vegetable oil, then add the fish and fry until both sides are golden.

If you think the fish is still holding the bottom of the pot when you turn it over, don't turn it over in a hurry.

That means it hasn't been fried yet, and the fried fish is covered with a golden shell.

Can be easily turned over, and is not fragile when cooked.

6. Add a bowl of water to the wok, pour in a proper amount of cooking wine, a spoonful of sugar, a spoonful of soy sauce, and a proper amount of salt to boil.

Then put the fried fish in the pot cover and cook for about 10 minutes.

7. When cooking fish, always open the pot cover and pour the soup on the fish.

This way, you can taste it even if you don't turn it over. If the fish is too big, it will break easily.

8. When there is only a small bowl of soup left, take the fish out and put it on a plate.

9. Use water starch to thicken the remaining soup in the pot.

10. Finally, pour the sauce evenly on the fish.