How to make a good side fish

1, double pepper fried side of the fish practice: side of the fish killed alive, cleaned up, the back of the cut flower knife, add half a tablespoon of salt, 30 grams of cooking wine, 15 grams of vinegar, a little ginger, pepper, wipe, marinate for 20 minutes or so; green and red bell peppers cut diagonally into a circle, chopped garlic standby; frying pan a small amount of oil, high heat to eighty percent heat, turn to medium heat, down into the side of the fish, fry until both fish golden brown; under the ginger, garlic, and then cut into a small amount of oil, high heat to eighty percent heat. to 80% hot, turn to medium heat, into the side fish, fry until the two fish golden; into the ginger, garlic, add a small spoon of salt, 10 grams of cooking wine, 20 grams of vinegar, a few drops of soy sauce, 10 grams of soybean paste, the right amount of water, simmering for 5 minutes; sprinkle the surface of the fish with red and green bell peppers, turn the fish over, then simmering for 5 minutes; collected to the water into seventy percent dry, add a small amount of chicken broth for seasoning, turn up the heat and collect the juice, collect to the soup juice When the soup is thick and dry, turn off the heat and put it on a plate.

2, steamed side of the fish practice: the side of the fish slaughtered clean; the side of the fish cut into a piece of a piece of fish, leaving the belly edge do not cut off; cut the fish into a plate set up, wipe a little salt once, wipe Muzi powder once; marinated fish set up a small pepper ring; steamer pot of water and steamer open fire boil, into the fish steamed to just cooked, pour off the water in the plate, pour into the steamer fish drum sauce,. Fish surface sprinkled with pepper, put on the shredded green onions and pepper, drizzled with hot oil can be.