Braised fish and carp
Wash the fish and dry the water with a kitchen towel (it is not easy to smell). The fish is too big, so I cut it into three pieces, and each piece has a cutting knife on it, which is easy to taste.
Put it in a large basin, pour in cooking wine and salt, add onion and ginger slices, and marinate. At least 15 minutes, the longer the time, the better. You can also put it in the refrigerator the night before and cook it at noon the next day.
Take out the marinated fish segments, dry them and dip them in starch for later use. There is more oil in the pot than cooking. Shake the pan to make the oil soak in the pan wall, and sprinkle a proper amount of salt evenly on the pan wall, so that the fish will not break the skin when frying.
After the oil temperature, add the onion and ginger slices and the processed fish fillets. I put three slices together, as long as I shake the pan in the middle so that the fish slices can get oil when frying. In the process of frying, the fire is small and the other side is fried until brown. Don't rummage around.
After the fish is fried, take out the onion and ginger of the fried fish, turn on a big fire, pour in cooking wine, vinegar, soy sauce and sugar (if it is slow, you can adjust the juice in a bowl first, so as to show the vinegar taste), add water, and don't eat the fish. Add shallots, ginger slices and garlic (you can add 2 dried peppers, which tastes better), open the back cover with water, and simmer for a while, about 15 minutes, with a spatula in the middle to prevent fish from sticking to the pot, and don't turn it over (you can pour some juice on it with a spatula, for fear that it won't taste too good). Then open the lid to collect the juice, and put some parsley on the plate (you can put more parsley if you like, and it is delicious to mix with fish juice).