Braised Wuchang fish practice:

1. fish washed, green pepper washed, drip-dry water (fish belly in the black membrane to be washed, not washed clean will be more fishy, and the black membrane there is a certain amount of toxins).

2. The back of the fish cut a cross cut, both sides are cut (so that burned out of the fish especially flavorful).

3. Garlic cloves peeled and minced, ginger peeled and cut into small dices, dried chili pepper cut into segments, green onions cleaned and cut into scallions spare.

4. Put oil in the pot, (the oil burns hotter than usual frying).

5. Put the fish fry until brown on both sides.

6. Push the fish to the side a little, put ginger, garlic, red pepper burst incense.

7. Put in the bean paste, garlic chili sauce, cooking wine, vinegar and soy sauce, and pop the aroma.

8. Put a bowl of water to cook the fish, and add sugar and salt (turn the fish once in the middle while cooking).

9. When the soup is not too much, add the green pepper and cook until the green pepper is broken.

10. Finally, adjust the chicken essence, out of the pot into the dish can be.

Braised pomfret practice:

1. pomfret remove viscera, clean. Carrot shredded, celery chopped segment, ginger sliced.

2. Pomfret dry with kitchen paper. Evenly pat a layer of dry flour on the fish and wrap the whole fish.

3. Start a pot, add a moderate amount of cooking oil in the pot. When the oil temperature is 60%, add ginger slices and pop the aroma.

4. Put the pomfret into the pot, just put in don't move it.

5. Slow frying over low heat, pay attention to the edges of the fish, when the edge of the fish color slightly brown, gently shake the pot, the fish if you will follow the movement, it means that the bottom of the pan has been fried good stereotypes.

6. Gently flip the pomfret, again without rushing to move it, until it is golden brown on both sides.

7. Fry both pomfrets until golden brown on both sides.

8. Add water, enough to cover the fish.

9. Add two tablespoons of soy sauce, two tablespoons of sugar and one tablespoon of cooking wine.

10. Turn for a few moments and bring to a boil over high heat. Cook until the soup in the pot rolls over, add a spoonful of salt to taste.

11. Gently turn the fish so that both sides of the fish absorb the soup evenly.

12. Cook until the soup gradually thickens, turn the heat down and cook slowly.

13. Cook until the juice, can be removed from the pot.