Braised fish is a Shanghai dish, which is spread all over the country because of its delicious taste and has become a home-cooked dish on the table of ordinary people. Braised fish pieces are usually grass carp, with a little dried Chili and soy sauce. Heat the wok, add a little base oil, add a little aniseed, a little pepper, onion, ginger and garlic, saute until fragrant, cook a proper amount of soy sauce and cooking wine, add a proper amount of clear water, add fish pieces, add a little soy sauce for coloring, add a proper amount of salt, monosodium glutamate and pepper, simmer on low heat until it doesn't paste, turn over in turn after golden, and continue frying. (If the heat is not well controlled, you can use medium heat) Add 1000g water, 10g soy sauce, 10g soy sauce, 5g pepper, 10g cooking wine, 5g monosodium glutamate, 10g sugar, 10g.

Cut grass carp into pieces after cleaning, add a little salt, monosodium glutamate and chicken powder, beat in an egg, add raw flour, grab a little flour evenly, add oil in a hot pot, pour the fish pieces into deep frying, fry them with low fire until they are hard, then fry them with high fire until they are hard, and then take them out. This will make the fish emit a great fragrance and attract appetite. Oil can quickly disperse water molecules on the surface and inside of fish at twice the temperature of water or steam, so that the organic matter with aromatic smell in fish can be quickly emitted. ) after slaughter, wash it with clear water, then drain the water, and then code the bottom salt. It only takes a few grams of salt to cook fish pieces, and then the wine is coded. If there is no cooking wine, it is ok to put a few grams of pepper when coding. Pepper can increase umami taste and remove fishy smell.

Blanch the fish pieces, the boiling water temperature is less than 100. Such a low temperature can only ripen fish, but it can't shape the surface of fish. When you cook fish pieces, the fish easily scatter. Add appropriate amount of water, soy sauce, salt and chicken essence, and add thirteen spices after seasoning. First, seasoning before heating, using soy sauce, cooking wine, etc. Taste the ingredients. The second is seasoning during heating. Stir-fry with onion and ginger, add ingredients and stir-fry a few times to cook cooking wine, sugar, oyster sauce, soy sauce and so on. And add fresh soup.