How to cook braised fish?

The practice of braising fish in soy sauce

Required ingredients:

Grass carp, salt, cooking wine, ginger, pepper, egg, starch, garlic, dried pepper, pepper, bean paste, green pepper, red pepper, beer, soy sauce, soy sauce, oyster sauce.

Exercise:

Step 1: Scrape off the scales of grass carp with a knife, then cut the fish from the stomach and remove the internal organs from the stomach. If it's too much trouble, just let the fish seller handle it for you. After the fish is washed, put it on the chopping board, cut it in the middle with a knife, and then cut it into small pieces.

Step 2: After cutting, put the fish in a bowl, put a spoonful of salt and cooking wine in the bowl, cut ginger into shredded ginger, put it in a bowl, put a spoonful of pepper in the bowl, then beat an egg, put egg white in the bowl, put two spoonfuls of starch in the bowl, then put on gloves and marinate the fish for 20 minutes.

Step 3: Put a proper amount of cooking oil into the pot, heat the oil with high fire, put the pickled fish pieces into the pot, then fry until golden brown, turn over and continue frying, and then take out the drained oil and put it in a bowl for later use.

Step 4: Put a proper amount of cooking oil into the pot, heat the oil with high fire, cut garlic into small pieces when the oil is hot, put it into the pot, cut dried pepper into sections, put it into the pot, add a little pepper into the pot, then stir-fry until fragrant, then put a spoonful of bean paste into the pot and stir-fry red oil, then wash green pepper and red pepper, cut into small pieces, and put it into the pot after cutting. Stir-fry, then pour a bottle of beer, a spoonful of soy sauce, a spoonful of soy sauce and a spoonful of oyster sauce into the pot. Then when the soup is boiling, put the fried fish pieces into the pot, then cover the pot and stew 15 minutes. You can then uncover the pots and put them on the plate.