pan hot and dry and then with a wet cloth rubbed hard twice, put the oil, the fish fried into two sides of the golden brown;

In the fish poured 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 2 tablespoons of soy sauce, and then add cold water did not exceed the fish;

then wait for the water to boil, put in 3 cloves of garlic patted, 3 thick slices of ginger, 1 scallions cut into segments;

The water boils and then turns into a small fire with a lid and stews for 10 minutes after adding salt, monosodium glutamate (MSG), at this time you can give the fish a turn;

Stew for another 5 minutes and then collect the juice and start the pot can

Note:

1. The fish must be wiped dry, otherwise it will be stained pot

2. The hot pot must be used with a damp rag to wipe, you can prevent sticking to the pot

3. Be sure to put vinegar, can remove the fishy smell and freshness. You can go fishy and fresh

Two: braised fish practice:

Oil burning blue smoke, under the ingredients stir-fried, the fire can not be too big, the main thing is to stir-fry the flavor, such as onions and garlic yellow when you can fish out the ingredients to be used, the red pepper, pay special attention to can not be fried black, it will not look good.

The rest of the oil is used to fry the fish! The oil temperature of 6 points can be, both sides of the light yellow on it, can also be slightly fried older!

Turn the fish carefully, break the pan, and then you can put a small bowl of water (family does not have stock) to start cooking - restaurants in the fire oil, people even cook all the oil, the family will use their own practice!

After the water boils, add the most important yellow wine + soy sauce, is a step to remove the fishy seasoning coloring! Into the previous ingredients together to burn, soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself as well as flavored! Keep pouring the juice on the fish, to ensure even heat! Add a tablespoon of Pixian bean paste, this is my favorite thing, burn a little, the fish is cooked, time is easy to destroy the shape!

There's still some soup in the pot! The essence is there! Add a little sugar and vinegar, miso, mix up a bottom bowl of water starch, add to the pot, bring to a boil over high heat, stir quickly to combine, and rise when it's a little sticky!

The final process - pour the soup! The amount of juice you grasp, less too dry, more flavorless