1) Raw materials:

Fish, wine, onion, garlic, pepper lard and seasoning.

Practice:

1. Wash the fish and cut into pieces;

2. Put it in a hot oil pan and fry it until the skin is yellow and hard, then take out the fish.

3. Add cooked lard, wine onion, garlic, pepper and seasoning to the pot and stir-fry, then add the meat broth to boil, and add the fish. Then simmer for about ten minutes with low fire. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.

2) After the oil burns blue smoke, stir-fry the ingredients. The fire should not be too strong. The main thing is to stir-fry the fragrance. When the onion and garlic turn yellow, you can take out the ingredients for later use. Pay special attention to not frying the red pepper, which will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes, the two sides are slightly yellow, or you can fry them a little older! !

Be careful when you turn over the fish. If you break it, you will break the pot, and then you can put a small bowl of water (there is no soup in the family) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it all in oil, so the family will use their own methods!

Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy flavor and dye! Add the previous ingredients and burn them together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and then add sauce, including the fish itself and the taste! Keep pouring the juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite thing. If you cook it for a short time, the fish will be cooked, and it will be easy to destroy the shape after a long time!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in the pot, bring it to a boil with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

The last process-pour the soup! Control the amount of juice by yourself, if it is too dry, it will be tasteless if it is too much!

Fish should be fried with low fire, and the fish fried with slow fire is very crispy. If it is used to make braised fish, apply proper amount of fried powder when frying, and if there is no fried powder, apply flour. Note that the flour should be mixed with water before it is smeared. 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 a "non-stick pot", but it has little to do with it. Whether the fried fish is used for eating directly or after braising in soy sauce, it should be fried over low heat until the skin of the fish is golden yellow before serving.

2. The reason why the fish is fishy, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste is as follows:

Before frying fish, you must put salt on it and submerge it for about half an hour, which can achieve the effect of removing mud and fishy smell.

If fried fish is used for braising in soy sauce, similarly, it is also salted, but also poured with proper amount of soy sauce, cooking wine and other favorite condiments, and then coated with fried powder or flour.

3. The procedure of braising fish is usually as follows:

A, after killing fish, apply salt, seasoning and fried powder to soak for about half an hour;

B, put the oil in a hot pan, put the fish in hot oil, fry the fish alternately on slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.

C, put oil in a hot pan, saute scallions, garlic slices or minced garlic, ginger slices, etc., put a proper amount of water, and put your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stewing time, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.

D, after the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration.

The raw materials used for braised fish must be cleaned first. It goes without saying that all the onions and ginger should be prepared. After the fish is cleaned, find a plate with a little depth, put the fish in it, then soy sauce, and a little more for the fish to taste. Don't forget to put cooking wine. This kind of meat will smell a little fishy or something. After a while, you can start to refuel in the pot. The oil should be heated a little, because it needs to be fried, so don't be too little oil. Sprinkle a little salt evenly in the pot, so that the fish will not peel off easily after frying in the pot. 4vo$s

When the oil temperature is enough, you can carefully fry the fish, not the soy sauce. Note that the head and tail should also be fried. After a while, you can almost turn it over carefully to see if the fish skin has fallen off better. You can start pouring soy sauce on both sides, just pour it off the fish, then put the chopped onion into it (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onions, it will take a lot of onions), and then there will be sugar. Remember to put it evenly on the fish, add some water and cover the lid. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate it. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and you can put it in the pot. seven

---OK fragrant braised fish, try it ... haha; :

Fish should be fried with low fire, and the fish fried with slow fire is very crispy. If it is used to make braised fish, apply proper amount of fried powder when frying, and if there is no fried powder, apply flour. Note that the flour should be mixed with water before it is smeared. 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 a "non-stick pot", but it has little to do with it. Whether the fried fish is used for eating directly or after braising in soy sauce, it should be fried over low heat until the skin of the fish is golden yellow before serving.

2. The reason why the fish is fishy, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste is as follows:

Before frying fish, you must put salt on it and submerge it for about half an hour, which can achieve the effect of removing mud and fishy smell.

If fried fish is used for braising in soy sauce, similarly, it is also salted, but also poured with proper amount of soy sauce, cooking wine and other favorite condiments, and then coated with fried powder or flour.

3. The procedure of braising fish is usually as follows:

A, after killing fish, apply salt, seasoning and fried powder to soak for about half an hour;

B, put the oil in a hot pan, put the fish in hot oil, fry the fish alternately on slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.

C, put oil in a hot pan, saute scallions, garlic slices or minced garlic, ginger slices, etc., put a proper amount of water, and put your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stewing time, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.

D, after the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration.