Prepare a freshly killed fish, the head does not need to be particularly large, perch, wuchang fish, crucian carp, grass carp can be, like which kind of fish to use which kind.

Generally buy fish when the boss will help kill good, will also be simple to deal with, bring home and then carefully deal with clean, look at the gills, scales, black membrane, viscera there is no clean, and then will be rinsed with running water, remove the fish blood.

The restaurant to do braised fish are generally directly into the pot to fry, and we do at home if we recommend frying fish, so that the treatment does not cost oil.

There is a non-stick pan if you add a little oil can be, if there is no non-stick pan, remember to first iron skillet hot, and then pour cooking oil to moisten the pan, the oil surface smoke after pouring out, re-added cooking oil, the amount of oil is a little more, heated to fifty percent oil temperature.

Put it in place and then do not move, low heat frying fish, frying process from time to time shaking the pan surface, to maintain even heat, do not forget the fish head fish tail, frying to fish can be sliding in the pan when the flip, and then will be the other side of the frying well.

After both sides of the pan are golden brown, put in the ginger, pour in the sauce when the aroma comes out, and when it is hot, drizzle in a little cooking wine, the sauce should be not over the fish, and if not, then add a moderate amount of water into it.

Cooked to the soup is very little time, put a little balsamic vinegar, the amount is not too much, a little bit of the amount of almost can not taste out of the sour flavor, on the contrary, more fragrant.

Finally, add the diced red pepper and parsley, and turn up the heat to collect the juice, and then turn off the heat to remove the pot. The fish should be careful not to break it, but it's a good idea to keep it in a good condition.

Do braised fish, keep in mind 4 tips:

One, want to fish without fishy, pre-cooking treatment is very important, be sure to clean up, especially with the black membrane of the fish, this black membrane should be removed, but also rinsed off the blood of the fish, and then add salt, onion, ginger and wine marinade, so that the treatment of fish fish fishy flavor is reduced by half.

Second, you want to fish do not break the phase, frying fish before to dry the water, and to wrap a layer of flour, frying fish to master the method of hot pan cool oil, according to the above steps on the operation, frying fish in the process can not be frequently move the fish, only one side of the frying and then turn the other side of the frying.

Three, stewed fish, do not give the fish flip, but to pour the hot sauce on the fish from time to time, or else constantly flip if it is easy to fish meat fall apart.

four, do braised fish, in addition to adding sauce, but also add a little balsamic vinegar into it, so that out of the flavor better.