Cooking Steps

1. 

   Step1:Fish handle well, wash and dry. It's convenient to cut fish for taste. Today, the fish is big, so it's divided into two parts. How can I eat at home. One of the characteristics of stewing fish in Tianjin is to wrap the noodles (I forgot to take photos in this link). There are two advantages of wrapping noodles - one is that it's not easy to fry fish. The other is that the boiled fish skin is very delicious wrapped with soup. Sprinkle a little flour on a clean plate. Cover both sides of the fish with flour and fry in an oil pan. Remember to dry the water. The oil temperature should not be too high. Fry slowly until both sides are golden.

2. 

   Step2:In the process of frying fish, prepare ingredients. There are more onions, ginger and garlic. The ingredients in the fish are very delicious. Then prepare the big stuff. If you like spicy taste, you can also prepare some dry pepper and pepper.

3. 

   Step3:Add onion, ginger, garlic and other ingredients. Cook cooking wine. Then add vinegar and sugar (sour and sweet taste is very conducive to deodorization. 1-1 ratio). Soy sauce. Aging and coloring (it is recommended to add a small amount in several times). Salt. The seasoning is very simple. But how much is an experience? It depends on personal taste. My taste is that I can cook fish heavier (except salt). Then add water. The water is basically the same as the fish. Cover and boil for about 1015 minutes. In the middle, pour the fish soup onto the fish properly to ensure full taste. Finally, the fish soup will be naturally thick. If you like bibimbap, you can keep a little more soup. Put it out of the pot and put it on the plate.