1, don't cut open the belly, cut off the head and tail, and slice from the back. Don't cut off your stomach. The knife should be quick.

2. Set the shape and pour a little cooking wine for a while.

3. Cut the required pepper, put chopped green onion and ginger slices on the ginger slices and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage.

4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper.

5, Wuchang fish itself is already very fresh, no need to put monosodium glutamate, the shape is beautiful, and the fish is smooth and tender.

Sweet and sour fish practice:

1. Prepare a carp and clean it.

2. Prepare side dishes: green pepper, onion, ginger and leek.

3. After the carp is deboned. Starting from the head, tilt the fish about 45 degrees, put a flower knife on the fish, and then put another knife every 2 to 3 centimeters until the fish is finished.

4. Carp is equipped with a flower knife. Remember that the blade is inclined, not straight.

5. Put the fish into a large plate with a flower knife, sprinkle a layer of cooking wine and salt evenly, then add the chopped Jiang Mo and onion, catch and marinate for half an hour, and remove the fishy smell.

6. Mix flour and starch together, slowly add water and stir into a bowl of thick silk batter.

7. Pickled carp, remove onions and ginger, and hang a layer of paste evenly on both sides.

8. Heat an appropriate amount of oil in the pan, add carp to 70% heat, fry until the skin is set, fry for about 3 minutes on medium heat until cooked, take out, heat oil again, add carp to fry for about 30 seconds until the surface is golden and crisp, remove and drain the oil, and plate.

9. Before frying the fish, during the period of pickling the fish, prepare the ingredients: half a green pepper, half a red pepper, chopped onions, and shredded onions.

Add 1, 5 tablespoons tomato sauce and 1.5 tablespoons sugar and 2 tablespoons balsamic vinegar and mix well.

1 1, heat up the oil and stir-fry the silk.

12, spread evenly on the fish.

13, heat a little oil in the pan, stir-fry the onion and ginger.

14, add the prepared tomato sauce and stir-fry over medium heat until it bubbles and smells good.

15, adding appropriate amount of starch to thicken.

16, evenly pour into the plate while it is hot, and eat it while it is hot. Crispy skin, fresh fish, sweet and sour sauce.