When braised crucian carp fried fish for the first time, did it use a big fire or a small fire?

Fry the fish with a small fire, otherwise it will be easy to burn; Stir-fry the fish in a big fire, otherwise it will get old easily.

Specific practices:

Wash the fish and cut it into pieces;

Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in a pot, then add the meat soup to boil and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.

After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes, and both sides are slightly yellow, which can also be slightly fried.