Braised fish is not only delicious, but also nutritious. As long as you master these two techniques, it won't stick to the pan, it won't peel off, and the fish won't rot. Braised fish is perfect for entertaining guests, easy and delicious. My detailed steps for making braised fish are as follows. Prepare a fish, process it and wash it. Both sides of the fish are cut with a diagonal knife, which can easily turn into flavor. Then wipe the fish with a dry handkerchief to draw out the moisture, and finally sprinkle a thin layer of cornstarch and prepare evenly so that the pan does not fall off. Prepare some moisture starch with ginger, garlic, millet, chili flakes, sliced green onions, chopped parsley. Pour oil into a hot pan and fry slowly over low heat, keep shaking the pan without frying. Once one side is golden brown, flip it over and continue to cook. Once both sides are golden brown take them out and prepare them on a plate.

After the water boils, add salt soy sauce seasoned wine, fish soy sauce, sugar and appropriate amount of white vinegar. Stir well and add the fried fish, pouring the juice on the surface of the fish from time to time to make the taste and color better. Pour the juice onto the surface of the fish in the same way. Fish it up and put it on a plate. Pour the starch into the pot and mix it evenly with the seasonings. When the soup thickens, pour it evenly over the fish. Sprinkle with green onions, add parsley and a braised fish is done. These are the detailed steps of how I make braised fish. The operation is very simple if you follow the method, you will also make delicious, not deformed, appetizers. It looks good, tastes good and makes zan mouth drool. Braised fish is a food that is often eaten in every household. When making it, it is first fried and then baked or fried and then orphaned.

Put the lard into the pot, then put fried star anise, then put onion, ginger, garlic obese people. Stir fry bamboo shoots. Then cook soy sauce, seasoned wine, broth, add fish, soup left one-third of the time to add seasoning and wet starch, juice thick when pouring sesame oil, put on a plate. Fresh and soft salted fish, a fish remove the viscera and scales, wash and chop. Ginger, garlic, garlic chopped scallions. Dried chili peppers, which I like to eat spicy, and cut it into three pieces. Put two tablespoons of oil in a wok, then put ginger, garlic and dried chili pepper segments until it smokes. Open the wok and pour the onion into the pan. Don't move it, the fish pieces will break. Put some vinegar before the pan comes out. Fish, wine, onion, garlic, pepper lard, seasoning. Add to the hot frying pan and saute until the skin browns.

After frying the lard, onion, garlic and pepper seasoning in a frying pan, add the gravy and cook the fish. Until the cooked gravy turns into gelatin, add the seasonings, give it a good shake and wrap the fish in the marinade. Remove scales and gills, cut and wash, make three cuts on each side and brown in oil on both sides. With a little oil left in the pan, add the fish, turn it a little, and fish evenly with water, add onions, ginger, sugar, seasoned wine, garlic, cook a few drops of vinegar, a drop of material, pepper, and the soup will thicken. Braised fish is cooked for a long time to get the flavor. Frying fish is the key to not sticking to the skin. Previously, various methods were unsatisfactory, but now you can use a non-stick pan to solve the problem. Grilled fish has a secret. Mastering the ingredients in cooking is not easy. Cooking temperature is the key to success or failure. Many people break the shell or bake fish in a pan. If you grill fish, you must have more oil and be hot enough to be crispy and dry. This is the secret and only way to grill fish.