For more than a year, how to cook the best fish on the New Year's Eve table?

Fish can be cooked in many ways, such as stewing, steaming and stewing soup. Generally, braising in soy sauce is more delicious, and it can also be made into sweet and sour.

The most common practice is braising in soy sauce. First, wash the fish and remove the excess parts. Cut a few knives on both sides of the fish to facilitate the taste. Add a little salt to the onion and ginger cooking wine to remove the fishy smell. Marinate for 29 minutes. Control drying, gently pat a layer of starch, not too thick, but also evenly spread it, mainly to absorb water to avoid oil leakage during cooking.

When the oil is 70% hot, fry the fish in a pot, set it slightly, turn over and continue frying, fry both sides golden, basically set, and take out and control the oil for later use.

If it's braised fish, put oil in the pot, stir-fry a proper amount of onion, ginger, garlic, star anise and pepper, put the fried fish in the pot, add soy sauce, a can of beer, bring to a boil with low fire, simmer with low fire, add sugar to half of the soup, collect the juice with high fire, add sesame oil, put it out of the pot, and finally sprinkle a little parsley.

Sweet and sour fish is also relatively simple, and the frying time is slightly longer. Stir-fry well, control the oil, take out the pan, add a little base oil, add a proper amount of tomato juice, sugar, vinegar and water, add starch after foaming, simmer until it is thick, take out the fish and pour the peach juice evenly.