2 pomfrets, 5g of ginger, 5g of garlic, 2g of dried red pepper, onion, 2g of white sugar, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine, and proper amount of oil and salt

Practice

Wash pomfrets after eviscerating, make several cuts on the side, and marinate with a little salt and 1 teaspoon of cooking wine for 15 minutes. Slice garlic and ginger respectively, cut onion into chopped green onion, and cut red pepper into rings;

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2. Heat the oil in the pot, add pomfret and fry both sides until golden;

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3. Add garlic slices, ginger slices and red pepper rings, and then add cooking wine. Cook soy sauce and appropriate amount of water over low heat until cooked, add sugar and salt to taste, and sprinkle with chopped green onion when serving.

Method 1

Preparation of ingredients

Ingredients: one piece of braised fish and carp (1 catty, gill removed, scales removed, belly cut and cleaned)

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Accessories: about half a piece of cooked chicken (sliced), half a piece of fresh mushrooms (sliced) and half a piece of bamboo shoots (sliced) and boiled in boiling water for about five minutes. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, mixed with water into thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Cooking method

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

2. put the oil in the pot and heat it to 7%. fry the fish in a yellowish color and take it out for later use.

3. Leave about one or two oil in the pot, heat it to 4%, and stir-fry the ginger slices, garlic slices and onion slices under low heat.

4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.

5. 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.

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

7. thicken the soup in the pot and pour it into the fish dish.

Braised fish

Fish segments (I don't know if they are silver carp or silver carp) and edamame kernels (not too much).

Accessories: cooking wine, braised sauce (with soy sauce), dried chili (or not)

Seasoning: ginger, onion, salt, sugar

Cooking method

1. Clean the fish and cut it into pieces (because the fish is too big, I cut it in half, which is generally unnecessary). It doesn't matter if it is a little thicker.

2. Put a little more oil in the pan. Fry the fish in the pan, both sides, until the surface is slightly burnt. Be careful when flipping. You can turn the pan over with chopsticks, put ginger slices and peppers, and shake the pan a few times.

3. Turn to low heat, sprinkle edamame evenly on the fish section, put cooking wine on the fish section, and cook on high heat for about 5 seconds.

4. Add braise in soy sauce (soy sauce is the same, according to your taste, the amount is mainly the final color), sugar (the braise in soy sauce itself is prepared, according to your taste, sugar can be left out, if soy sauce is used, sugar must be added), a little salt, gently shake the pot, or turn it slightly with a spatula.

5. add water, cook until the juice is collected, and sprinkle with a little chopped green onion.

method 3

preparation of ingredients

main ingredient: fish

seasoning: a little wine, onion, garlic, pepper lard and seasoning.

Cooking method

1. Wash the fish and cut into pieces;

2. fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.

3. add cooked lard, scallion, garlic, pepper and seasoning to the pan, then add the meat broth to boil, and add the fish. Then simmer for about ten minutes with low fire. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.

Method 4

Preparation of ingredients

Ingredients: net fish (5g)

Seasoning: cooking wine (15g) refined salt (5g) white sugar (8g) soy sauce (3g) wet starch (25g) scallion (1g) cooked lard. (1g) Put the pot on a strong fire, heat it, then add 5g of cooked lard. After the oil is heated, add 5g of onion, ginger slices and cooking wine, then pour the fish pieces into the pot, add 6g of clear water, cover the pot and cook for 7 minutes, until the fish is soft. When it is eight-ripe, remove the pot from the fire, and pour two-thirds of the soup with Jingchu flavor into the soup bowl. Cook until the fish smell is thorough, add monosodium glutamate, keep shaking the pot on the fire with your left hand, and pour wet starch into your right hand. When the soup is thick and sticky on the fish pieces, pour cooked lard into it, sprinkle with scallions, and put the fish into the plate with a spatula.