Braised fish belongs to the Shanghai cuisine, because of the delicious spread to the whole country, become a common household dish on the table of the people. Braised fish is usually made from grass carp, with a little dried chili and soy sauce. After the frying pan is hot, put a little bottom oil, down into the big one, a little pepper, onion, ginger and garlic burst incense, cook the right amount of soy sauce, cooking wine, add the right amount of water, into the fish, add a little old pumping toning, add the right amount of salt, monosodium glutamate, pepper, you can be a big fire, look firmly do not paste, after the emergence of the golden brown in order to flip, continue to fry. (If the fire mastery is not good, you can use medium heat) and then add 1000 grams of water, 10 grams of dark soy sauce, 10 grams of soy sauce, 5 grams of pepper, 10 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 10 grams of sugar, 10 grams of vinegar, high heat to boil.

Grass carp washed and cut into pieces, add a little salt, monosodium glutamate, chicken powder, beat an egg, add cornstarch, a little flour scratched well, hot pot of oil, pour the fish into the frying, to be hardened to change the fish to a small fire to fry cooked, fried and then changed to a large fire to fry crispy fish, can make the fish meat to give off a lot of aromatic odor, tempting appetites. (Oil can be higher than the temperature of water or steam more than double the rapid dispersion of water molecules on the surface and inside the fish, so that the fish has an aromatic odor of organic matter quickly exuded) slaughtered after washing with water, and then dry water, and then yards on the bottom of the point of salt, burned fish only a little salt, a few grams can be, and then yards point of wine, no wine, white wine wine is also good ... ... ...code material when put a few grams of pepper, pepper can increase freshness in addition to fishy.

Blanching fish, boiling water temperature of less than 100 °. This is too low a temperature and will only cook the fish but not set the surface. The fish will easily fall apart while the fish pieces are being cooked. Add appropriate amount of water, add soy sauce, salt, chicken essence, season with thirteen spices. First, season before heating, use soy sauce and cooking wine to flavor the ingredients. Secondly, the heating process seasoning, with green onions and ginger for choking the pot, add the ingredients to stir fry a few times, cooking wine, sugar, oyster sauce, soy sauce and other color, add fresh soup.