Simple method of braised fish pieces

The daily practice of braised fish pieces is as follows.

1. Wash the fish, cut it, sprinkle with salt and put it on a plate for later use: Tip: It is best to coat the cut fish with salt, so that it will not easily stick to the pot and make the fish rotten and shapeless.

2. Fire, heat the pot, pour in the right amount of oil, and when the oil temperature is 50% hot, put the fish pieces into the pot, and fry the fish on medium fire until both sides are golden.

3. Pour a proper amount of low oil into the pot, stir-fry the watercress to red oil with low fire, stir-fry the black beans until fragrant, then add garlic and ginger, stir-fry the shallots, pour the fried fish into the pot, cook wine, soy sauce, vinegar, sugar and salt, add a proper amount of water (soaked in the fish), boil over high fire, and stew over low fire for about 8 minutes.

4. Pick out the onion festival just now and add the right amount of monosodium glutamate before cooking. Even if this dish is ready, put some chopped green onion on the plate.