Materials: fish, wine, onion, garlic, chili lard, seasoning a little each.

Practice:

1, kill the fish and wipe salt, seasoning, wipe the frying powder drowned in about half an hour to an hour;

2, hot pot of oil, oil hot fish, slow or medium heat alternately fry the fish, until the fish golden brown, dish and spare.

3, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the various seasonings will enter, but you can't simmer it indefinitely. Just enough to be appropriate.

4, fish cooked, put raw green onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

Hints:

1, frying fish should be used with low heat, slow frying fish is very crispy. If the fish is used to make braised fish, frying when smeared with the appropriate amount of fried powder, if there is no fried powder, then smeared with flour. If you don't have any frying powder, use flour. Be sure to mix the flour with water before using it. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too low or it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether the fish is pan-fried and eaten directly or braised and then eaten, it should be pan-fried over low heat until the skin is golden brown, then it can be served on a plate.

2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not good, no flavor, the reasons are as follows:

Fish in the frying before, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy. If the fried fish used to braise, the same reason, is also smeared with salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.