Braised fish and fried fish are the key ingredients

Live fish (1 piece, about 500g) Red 99 hot pot base (80g) Oil (appropriate amount) Sugar (appropriate amount) Vinegar appropriate amount

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How to make braised fish and pan-fried fish:

1. Remove the scales and wash the fish, then make a few diagonal incisions on both sides of the fish body. Be careful not to cut it. Coat the fish body evenly with salt, then coat with cooking wine and marinate for 20 minutes.

2. Use kitchen paper to absorb the moisture from the fish body. Heat oil in a pan until it is 50% hot. Fry the fish until both sides are golden brown.

3. Turn the heat to low, put the fish aside, pour in 80g of the Hongjiujiu hot pot base. After the base melts and stir-fries until fragrant, pour a small amount of water (just enough to cover the fish), and turn up the heat. boiled.

4. After the water boils, simmer over medium-low heat for 15 minutes. Add appropriate amount of sugar and vinegar and reduce the juice over high heat. After serving, sprinkle with chopped green onion or coriander.

The key to frying fish without breaking the skin or shredding the meat

1. Wipe away the water. Dry or drain the fish with kitchen paper before frying.

2. Fry over low heat. If the oil temperature is too high, the fish will be fried easily.

3. Turn less. Do not flip the fish at will after it is put into the pan. Wait until one side is completely fried before turning it over and frying the other side.