Ingredients

1 fresh fish, 2 green onions, ginger, 1 chili pepper, 3 tbsp salad oil,

A. 5/2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp wine, 2 cups water, a little chicken powder,

B. 1 tsp dark vinegar, a little sesame oil

How to do it

1. Cut green onions into pieces; shred ginger; slice ginger; wash and set aside. Cut julienne; slice chili pepper; wash fresh fish and set aside.

2. Heat 2 tbsp of salad oil in a wok and fry the fish in Method 1 until both sides are crispy.

3. Heat 1 tbsp of salad oil in a wok and sauté the ginger, chili peppers and green onions from Method 1. Add Seasoning A and bring to a boil. Add the fish from Method 2 and cook for 5 minutes to taste, then drizzle with Seasoning B and top with green onions.

Braised fish recipe 2,

Materials

Wu Guo fish a piece, ginger 5 slices, garlic 5 slices,? 3 sprigs, 1 red chili pepper, 3 tbsp soy sauce to taste, 1 tsp sugar to taste, 1 tbsp sesame oil to taste, 1 tsp pepper to taste, 3 tbsp rice wine to taste, 3 tbsp vinegar to taste, 1/2 cup water to taste, 3 tbsp flour to taste

How to make it

1: Remove guts and scales from the fish, wash and dry it, slice and cut the fish into pieces.

2: Heat a wok, add 5 tbsp oil, and when it comes to a boil, sprinkle the fish with flour evenly.

3. Without removing the fish, use the oil in the pan to sauté the ginger, garlic, red chili, and white, then add the seasonings in order.

4, put in before starting the pot, green cook a little, finished.

Braised fish practice three,

Materials

Red groove fish 1 tail, garlic 2 cloves, 1 piece of ginger, green onion 2, chili pepper 1, salt moderate, soy sauce 3/10 cup, sugar 1 tbsp

Practice

1, garlic slices, ginger slices, chili pepper slices, green onion cut into sections and spare.

2: Fry the fish in a pan until golden brown.

3, take the frying pan explosion incense garlic, chili and white onion, add soy sauce, sugar, water and method 2 of the fish, simmer until the soup slightly dry into the green onion, seasoning with salt can be.

Braised fish practice four

Materials

1, carp a catty, gills, scales, dissect the belly, clean.

2, cooked chicken about half a taels, thinly sliced.

3, half a taels of fresh mushrooms, sliced.

4, bamboo shoots half a taels, sliced into thin slices and cooked in boiling water for about five minutes.

5, green onion half taels, cut into pieces.

6, a small piece of ginger, sliced.

7, two cloves of garlic, sliced.

8, two tablespoons of soy sauce.

9, one tbsp cornstarch, mix with water to make gravy.

10, one tbsp cooking wine.

11, one tbsp sesame oil.

12, salt, monosodium glutamate to taste.

How to do

1, will be sorted out after the fish cramps in both sides of the fish body at equal distances from each of the five or six cuts, rubbed with salt and cooking wine flavor for more than half an hour.

2, the pot of oil to seventy percent of the heat, under the fish frying was light yellow fish out to be used.

3, the pan left about one or two remaining oil, burned to 40% heat, change the fire under the ginger, garlic, scallions fried flavor.

4, and then pour into the chicken, bamboo shoots, mushroom slices to medium heat for half a minute.

5, add about a catty of soup or water, under the fish, soy sauce, salt, monosodium glutamate burn about three minutes, turn over and burn for another three minutes.

6, the fish fish up on a plate for use.

7, the pot of soup thickening, pour into the fish plate, and finally drizzled with sesame oil that is ready.

Practice five, braised tilapia

Materials

Tilapia a (African carp), or ordinary grass carp scallions, ginger, soy sauce, sugar, cooking wine, anise 1

Practice

1, the fish cleaned and cut flower knife, in order to taste.

2, the pan is hot, put the oil, high heat.

3, put the fish into the hot oil, fry for 2 minutes, turn to medium heat.

4: Turn the other side and continue frying for 2 minutes, add ginger.

5: Pour in the cooking wine, and as it evaporates, pour in the soy sauce and appropriate amount of water, add one star anise.

6, add a small amount of sugar, do not cover the lid of the pot, high heat to cook the fish. The amount of water, probably just over the body of the fish can be.

7, half of the fish soup left, turn the fish.

8, fish soup is almost dry, pour in the scallions, add the right amount of salt to taste.

Tips

Start frying the fish with high heat, because the fish skin will shrink quickly when it encounters hot oil, and the skin will not dip into the pot and fall off. Don't cover the fish with a lid so that the fishy odor can escape. Use medium-high heat to burn the fish, burn the fish with soy sauce to put some sugar in moderation, the fish is fresh