The practice of braising silver carp.

2. Then marinate the fish tail, add salt, pepper and cooking wine to remove the fishy smell, add onion and ginger slices, rub them evenly by hand, knead the onion and ginger into juice, and then put them aside for fifteen minutes.

3. Cut the materials, cut the onion into two sections, cut the ginger into one piece, and put a few pieces of garlic together with the ginger.

4. Prepare some green peppers, star anise and pepper.

5. Mix a sauce, prepare a small pot, add two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, half a spoonful of soy sauce, one spoonful of cooking wine to remove the fishy smell, then add one spoonful of white sugar, add half a bowl of water, stir well and melt the seasoning.

6. After the fish is marinated, pick out the onion and ginger inside, add a spoonful of corn starch, spread it evenly and apply a thin layer. After painting, we began to cook.

7. Heat pots and pans. Add 2 cups of cooking oil. First, slide the pan until the oil smokes.

8. Add another spoonful of cooking oil and sprinkle a little salt, and we will start frying fish, so as to avoid the fish sticking to the pot.

9. Next, put the fish tail. Please don't move. Turn the fish skin over after solidification, and gently shake the pot after solidification.

10. Bake it golden brown on one side and turn it over on the other. Roast the fish until it is golden on both sides, and you can make a preparatory dish.

12. Add a little cooking oil to the pot, add onion, garlic and aniseed to taste, and the fragrance is overflowing.

13. Add a spoonful of bean paste, stir-fry until it melts, and stir-fry the red oil.

14. Add the fried seasoning juice and fish tail.

15. Add a can of beer to remove the fishy smell and enhance the fragrance, cover it and simmer 10 minute.

16. After the soup is boiled, pour the soup over the fish. After stewing for five minutes, add a spoonful of salt to taste.

17. Cover the pot and cook for 5 minutes. /kloc-Turn off the fire after 0/0 minutes, pick up the fishtail and put it on the plate.

18. Take out the residue with a colander, then boil the soup, hook a little water starch, then boil it, add a little clear oil before taking it out, and turn off the heat after boiling.

19. Sprinkle the soup evenly on the fish, and finally decorate with coriander.

20. Yes, the braised fish in this house is ready. You can try something you like at home.