1. First, let's cut the fish horizontally, and a large piece of about 2 cm will do.

2. Then, put the wok on the fire and turn it down. You can wipe the inside of the wok with a piece of ginger, which can prevent the wok from sticking when frying fish.

Pour some oil into the hot pot, a little more.

4. Next, fry the fish pieces until both sides are yellow.

5. Fry both sides, then add onion, ginger and pepper, fry a little, and then add cooking wine. Then add soy sauce.

6. Then add some sugar and gently disperse the sugar.

7. Add a bowl of water, add salt and chicken essence at home, boil over high fire, and then stew over medium heat. Remember to move it with a shovel on the way to prevent it from sticking to the pot.

9. Burn 10 minutes or so, and you can cook it when the soup in the pot is almost collected.

Braised fish method 2

1. Prepare a fish belly, remove the scales, and then wash it.

2. Cut the washed fish belly into large pieces.

3. Heat the wok, put the oil and put the fish in.

When one side of the fish is fried to golden brown, the other side is fried to golden brown.

5. When the fish is fried on both sides until golden brown, add rice wine, add appropriate amount of water, add soy sauce, soy sauce and ginger onion, and cook with high fire.

6. Then cover the pot, simmer for a few minutes, and add appropriate amount of starch to thicken. This is to make delicious braised fish pieces.