How to cook braised fish:

Prepare a freshly killed fish. It does not need to be particularly big. Bass, Wuchang fish, crucian carp, and grass carp can be used. Use whichever fish you like. Which kind.

Generally when you buy fish, the boss will help kill it and handle it simply. After taking it home, you should handle it carefully to see if the gills, scales, black membranes and internal organs have been cleaned before taking it home. Rinse with running water to remove fish blood.

When making braised fish in restaurants, they usually fry it directly in the pan, but if we make it at home, we recommend frying the fish, which does not use oil.

If you have a non-stick pan, just add a little oil. If you don’t have a non-stick pan, remember to heat the iron pan first, then pour in cooking oil to moisten the pan. When the oil is smoking, pour it out and start again. Add cooking oil, a little more oil, and heat to 50% oil temperature.

Put it away and then fry the fish over low heat. Shake the pan occasionally during the frying process to keep it evenly heated. Don’t forget the head and tail of the fish. Fry until the fish can slide in the pan. Flip and fry the other side.

When both sides are golden, add shredded ginger. When the aroma comes out, pour in the sauce. After it is heated, pour in a little cooking wine. The sauce should cover the fish. If not, add an appropriate amount of water.

When the soup is very low, add a little balsamic vinegar, not too much. A small amount will hardly taste the sourness, but will make it more fragrant.

Finally add diced red pepper and parsley, turn up the heat to reduce the juice, turn off the heat and remove from the pot if it thickens. Be careful when serving fish so as not to break it and ruin all your efforts.

When making braised fish, keep 4 tips in mind:

1. If you want the fish to be fish-free, handling it before cooking is very important. Be sure to clean it up, especially if it has a black film. For fish, the black film must be removed, the fish blood must be rinsed, and salt, onion, ginger and cooking wine must be added to marinate it. After this treatment, most of the fishy smell of the fish will be reduced.

2. If you want the fish not to be damaged, wipe off the water before frying the fish and wrap it in a layer of flour. When frying the fish, you must master the method of hot pan and cold oil. Just follow the above steps and fry. Don't touch the fish frequently during the cooking process. You can only fry one side and then flip it over to fry the other side.

3. When stewing fish, do not turn the fish over, but pour hot juice on the fish from time to time. Otherwise, the fish meat will easily fall apart if you continue to turn it over.

4. When making braised fish, in addition to adding sauce, you also need to add a little balsamic vinegar. This will make it taste better.