Don't burn the pot when cooking fish, so the skin won't fall off easily. Specific practices are as follows:

Preparation materials: bream, soy sauce, soy sauce, vinegar, onion, ginger and garlic, salt, sugar, pepper and Chili sauce.

1, ingredients for cooking fish, onion, ginger, garlic and pepper, and my secret Chili sauce;

2, a bream, clean, onion, ginger and garlic cooking wine with a little salt 15 minutes;

3, the oil under the pot is slightly hot, put a handful of pepper, small and hot. Remove all the pepper after the fragrance comes out;

4. Dry the fish with kitchen paper, put the onion, ginger and garlic used for pickled fish into your stomach, fry them golden on both sides of a small fire, and be careful not to paste off the fish skin;

5, add soy sauce, soy sauce, a little vinegar, half a spoonful of sugar, a spoonful of Chili sauce, and then add water to the fish, add a little salt after boiling on high fire, cook on low fire/kloc-0.5 to 20 minutes, add a little vinegar and salt, and collect juice on high fire;

6. With a little onion and shredded ginger, this dish is ready.