Braised fish is best called yellow duck. Some people call it yellow spicy diced fish. This fishbone is just a bone! This kind of fish is braised in brown sauce. First, adjust the seasoning, boil the oil, add Jiang Mo, minced garlic, stir-fry and pour half a bottle of beer. Then, add the fish, start seasoning, salt, monosodium glutamate, chicken essence, a little sugar, soy sauce and cooking wine. Cover the pot and simmer for 7 minutes. Prepare to thicken the powder. This way, you don't have to worry about children eating fish with thorns.

Small coup to prevent non-stick pan

1 Slice the pot with ginger, and then wipe the pot with ginger, so that the fried fish will not stick to the pot.

Don't put the oil into the pot until the hot smoke comes out. Shake the pot so that the oil can permeate around the pot. If the hot oil is not hot enough, it will stick to the pot.

After the fish is marinated, put hot oil in a hot pot and fry it on low fire. When it is golden on both sides, turn over and continue frying.

Prepare ingredients

1. bream 1 strip, ginger, small red pepper, yellow wine, vinegar, soy sauce, oil consumption, shallots.

2. Put the fish in ginger, yellow wine, vinegar and salt, and marinate for half an hour to taste. Among them, the fish tendon should be removed, and the fish is scratched on both sides, as can be seen in the picture.

3. Fry the fish in an oil pan until both sides are golden, add water and add seasoning. See 1, cook for 10- 15 minutes, and add shallots when they are out of the pan.

Fresh frozen fish: most of them are bought from the market and cooked directly, but some people usually freeze fish in the refrigerator at home, but the fish that has been moved in this way will have a great difference in taste, so if you want to change the frozen fish back to its original umami flavor, you must first do two steps: one is to add a little milk to it when stewing fish, which can enhance a lot of umami flavor to the fish; The second is to let the fish thaw naturally, and don't wash it with water, otherwise the only flavor and nutrition left in the fish will be lost.

Braised carp is a common fish practice. Fish is not only delicious, but also highly nutritious. Its protein content is twice that of pork, and it belongs to high-quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of minerals such as calcium, phosphorus and iron. Fatty acids in fish have been proved to have hypoglycemic, heart-protecting and cancer-preventing effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.