Main ingredients: braised fish carp a (one catty, remove gills, scales, disemboweled, cleaned) Accessories: cooked chicken about half a taels (thinly sliced) fresh mushrooms half a taels (sliced) bamboo shoots half a taels (sliced into thin slices and then boiled in boiling water for about five minutes) Seasonings: green onion half a taels, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tbsp cornstarch, mixed with water to make gravy. One tbsp cooking wine. One tbsp sesame oil. Salt and chicken essence to taste. Cooking method 1, will be sorted out after the fish cramp on both sides of the fish body at equal distances from each of the five, six cuts, rubbed with salt and cooking wine code taste more than half an hour. 2, the pot of oil to seventy percent of the heat, under the fish frying light yellow fish out and set aside. 3, leaving about one or two of the residual oil in the pot, burned to forty percent of the heat, reduce the heat under the ginger, garlic, green onion stir fry to the flavor. 4, and then pour in the chicken slices, bamboo shoots, mushrooms, slices to change to medium heat and stir fry for half a minute. 5, add about one catty of soup or water, fish, soy sauce, water, and then add about one kilogram of water. A catty of soup or water, under the fish, soy sauce, salt burn about three minutes, turn over and then burn for three minutes. 6, fish up to plate to be used. 7, will be thickened in the pot of soup, dripping into the fish plate that is done. Production Tips Frying fish has the secret pot of hot oil less fire temperature less stirring fish, cooking is not very good at mastering the material, the fire is the key to success or failure, many people frying food braised fish Actual food braised fish Actual fish is not broken skin is sticky pot, if the fried fish should be more oil and hot enough to crispy and dry, frying fish has to be a hot pot, less oil, fire to warm. Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mistake, three or two times will be made to the skin open flesh, face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you are not using a pan, just tilt the body of the pan occasionally, so that the fire evenly heat, control the fire is not too fierce on the line. About ten minutes outside the skin shaped and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted slashes, is not a smart method, the fish meat, a cut, the soup will be easy to lose, dry frying of the fish should not be too large strips of the good. Method two ingredients to prepare the main ingredients: braised fish braised fish fish section (I do not know whether it is chub or chub), soybean kernel (not too much). Accessories: wine, braising sauce (soy sauce can be), dry chili (can not be put) Seasoning: ginger, green onions, salt, sugar cooking method 1, fish clean, cut section (because the fish is too big, I also cut in half, generally do not need) a little thicker it does not matter, the soybean benevolence of the water can be rinsed, the dry chili pepper chopped into small segments, green onions cut scallions, ginger slices. 2, the pot of oil, oil a little bit more, the fish section of the pan frying, on both sides! Both sides to fry, fry until the surface is slightly burnt, turn when to be careful, you can use chopsticks to turn the side, put ginger, chili, shake the pot a few times. 3, turn the heat to low, the soybean evenly sprinkled in the fish section, put the wine, evenly poured in the fish section, cook on high heat for 5 seconds or so. 4, put the red sauce (soy sauce is also the same, according to their own tastes, the amount of how much to put the main is the color of the last), sugar (red sauce itself is well-tuned), according to personal taste, sugar can also be used. According to personal taste, sugar can not be put, if the use of soy sauce must be put sugar), a little salt, gently shake the pot, can also use a spatula to slightly turn it. 5, add water, cook until the juice, sprinkle a little chopped green onion can be. Method three ingredients to prepare the main ingredients: fish seasoning: wine, green onions, garlic, chili lard, seasoning a little each. Cooking method 1. Wash the fish, cut into pieces; 2. Put into a hot frying pan and fry until the fish skin is yellow and see hard, fish out. 3. Add cooked lard, wine, onion, garlic, chili pepper, seasonings in the pot and stir fry, and then put in the meat broth to boil, put the fish in. Then simmer over low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is. Method four ingredients to prepare the main ingredients: net fish (500 grams) Seasonings: cooking wine (15 grams) salt (5 grams) sugar (8 grams) soy sauce (30 grams) wet starch (25 grams) white section of green onion (10 grams) cooked lard. (100 grams) ginger (2 grams) cooking method will be fish on the pier chopped into 3 cm square pieces. The pot will be placed on a high flame, after the heat into the cooked lard 50 grams, until the oil is hot, add 5 grams of green onion, ginger, cooking wine slightly stirred, the fish into the pot, and then into the 600 grams of water, covered with a lid to cook for 7 minutes, cook to the fish soft, up to eight mature, the end of the pan away from the fire, will be two thirds of the soup Chinese famous dishes Jing Chu flavor poured into a soup bowl for another purpose, and then into the 50 grams of water, add salt, sugar, soy sauce, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot, and then into a pot. Turn the pot to simmer on a slight fire for 13 minutes, burned to fish flavor has been through, put monosodium glutamate, the left hand holding the pot constantly shaking on the fire, the right hand side of the wet starch, to be soup was thick paste sticking in the fish block, and then dripping cooked lard, sprinkled with green onions, with a spatula will be fish into the plate is complete. Braised fish braised fish process key to this dish first fried sugar color, pot of hot oil less, under the sugar fried red, add boiling water to melt, and then add seasoning, into the fish has been over the oil, burned as above, the color is red and bright. Production tips as lactation therapy should be less salt. Cooking fish do not need to put MSG. Because they have a good fresh flavor by themselves. Method 5 Ingredients 400g fish head 2 pieces southern tofu 1 0g ginger 5 cloves garlic 5g sliced shallot 14 tsp fine salt 12 tbsp cooking wine 1 tbsp oyster sauce 14 tsp dark soy sauce 12 tsp sugar 14 tsp white pepper Preparation Steps Heat a wok with 1 tbsp oil, add the drained tofu and fry over a low heat, stirring halfway through, so that all sides are golden brown. Heat the oil in a hot pan, add the drained fish head and fry over low heat. After frying one side, fry the other side and add ginger slices, then add water and bring to a boil. Add the fried tofu and all seasonings, bring to a boil over high heat, then reduce the heat to low. Add green onion and water starch to thicken the sauce. Serve on a plate and decorate with red pepper. Tips south tofu than north tofu tender, fried when the water drained so as not to splash oil, and do not fry too old, the surface of the golden brown shaped can be.