Fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. When cooking sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so you don't have to pay too much attention to fencing.

Fish with knives are seasoned with cooking wine and household seasonings (salt, monosodium glutamate and pepper), then washed and rinsed, and the fish still maintains its original flavor. Drain the water, and fry in the oil pan until crisp.

The amount of oil is relatively large, otherwise the fish will easily fall apart.

Then pour tomato sauce and white vinegar, sugar and a little salt on the fried fish.

② Braised fish

Generally speaking, there are many kinds of fish that can be used for braising, such as carp, grass carp, crucian carp and tilapia.

Slap the slaughtered fish with a flower knife.

The knife method of braised fish is vertical cutting, and the fish is massive. Fry it in the oil pan first, it doesn't need much oil.

Then season the broth (chicken bone soup or ribs soup) in the pot, and then add soy sauce.

When the water temperature in the pot rises, it is very important and essential to add a small amount of vinegar. Not only has the function of softening fishbone, but also has the effect of removing fishy smell.

The combustion time is generally about five minutes.

After cooking, the soup in the pot is only partially concentrated and the color is dark red. Braised fish is more delicious because of the stewing process.

(3) Fish with Chinese sauerkraut

A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is a bit similar to it. Common fish species are herring, grass carp and chubby head fish.

Clean the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. (Note: Sauerkraut is sold in big supermarkets). Put a little oil in the pot, stir-fry ginger and garlic, then stir-fry sauerkraut and add stock.

Boil the sauerkraut for two minutes to adjust the taste, and then put the fish in the pot for two minutes.

Friends who like Sichuan food can also put some peppers in it.

Pepper slices

Ingredients: Fish (herring, grass carp, carp, talented fish), Flammulina velutipes (sliced green bamboo shoots), dried pepper and pepper.

Exercise:

1, marinated fish fillet: Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, and marinate 15-30 minutes.

2. Making the base material: blanch the Flammulina velutipes (green bamboo shoots), take them out and put them in a soup bowl (fish-sized basin).

3, hot fish fillets: put clear soup in the middle, add salt, shredded ginger, chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine ripe lotus seed soup and Flammulina velutipes (green bamboo shoots) are put into the soup bowl.

4. Seasoning: put the oil in the pot, add the dried pepper when it is slightly hot, stir fry a few times (you can't drag it, otherwise the dried pepper will turn black and the color will be bad), then add the pepper and stir fry a few times (you can't drag it, otherwise the pepper will become bitter and taste bad).

5, from the pot: pour the seasoning into the fish fillets. Serve.