Now clean up the internal organs of the fish, cut them into half-finger-long sections and marinate them with cooking wine, salt and soy sauce for fifteen minutes.

When the oil is 70% hot, pour the shredded ginger with dried chilies and shallots, stir-fry until it is fragrant. Then put the fish in the pan, stir-fry constantly, pour a little water after the fish turns white, add the chicken essence and mushroom essence, and simmer for six minutes, without covering the lid, and turn the pan once.

2, spicy braised Pacific fish

Choose fresh Mingtai fish, and choose ones with bright eyes and white flesh color. Wash the fish, cut it into pieces, saute it with onion, ginger and garlic, add the fish pieces, add some sugar and soy sauce, stir fry, add water, add tofu and pepper after the water boils, and the Mingtai fish soup is ready. The spicy braised Pacific fish is braised and fried with Chili sauce.

3, the practice of home-cooked braised fish:

After cramping the sorted fish, make five or six cuts on both sides of the fish at equal distance, and then apply salt and cooking wine for more than half an hour.

Heat the oil in the pot to 70% heat, fry the fish in a yellowish color and remove it for use.

Leave about one or two oil in the pot, heat it to 40%, and stir-fry the ginger slices, garlic slices and onion slices under low heat.

Add chicken slices, bamboo shoots and mushroom slices and stir-fry for half a minute over medium heat.

Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.

Pick up the fish and put it on a plate for use.

Thicken the soup in the pot and pour it into the fish dish.