Red-braised fishis one of the most common home-style dishes.So, how is red-braised fish made?There are many ways to make red-braised fish, and here we will introduce a commonly used method with detailed steps:Method 1:

Ingredients: Fortune fish, Chinese parsley, green onions, garlic, chili peppers, ginger.
Prepare the ingredients and wash the fish. Make several cuts on both sides of the fish, then marinate it with salt, pepper powder, and sesame oil for 20 minutes.Heat the wok with oil and fry the fish until golden brown on both sides.Fry the prepared ingredients in hot oil.After frying the ingredients, add old dry bean sauce and Sichuan chili sauce, stir-fry together.Add broth (Hubei people use water).Return the fish to the pot, season with soy sauce, sugar, chicken essence, vinegar.Let the fish absorb the broth. Use cornstarch water to thicken the sauce, and it's done.Method 3:Ingredients: Silver carp, cooking wine, spring onion, garlic, chili peppers, pork lard, seasonings.
Wash and cut the fish. Fry the fish until the skin turns yellow and hard on both sides, then remove it from the pan.In a heated wok with lard, add wine, spring onion, garlic, chili peppers, and seasonings, stir-fry, then add meat broth or water, bring to a boil, and place the fish in.Simmer on low heat for about 10 minutes. When the fish is cooked and the sauce has thickened, add monosodium glutamate and stir evenly.Note: Silver carp is also known as catfish.Method 4:Ingredients: Fish, cooking wine, spring onion, garlic, chili peppers, pork lard, seasonings.
Process:1. Season the fish with salt and other condiments, marinate for half to one hour;2. Fry the fish in a hot pan until the skin is golden yellow on both sides, then remove it from the pan.

3. In a heated wok with lard, fry scallions, garlic slices or minced garlic, ginger slices, add an appropriate amount of water and your preferred seasonings (such as doubanjiang, cooking wine, dark soy sauce, vinegar, sugar, etc.), then simmer for about 10 minutes.
Usually, the longer you simmer, the more flavors from the seasonings will penetrate into the fish. However, do not continue to simmer indefinitely; stop when appropriate.4. Once the fish is cooked, garnish with fresh scallions and coriander leaves for added aroma and decoration.Note:
1. When frying fish, use low heat or alternating between low and medium heat to ensure a fragrant and crispy skin.
If the fish is going to be used for red-braising, apply a little flour to the fish before frying; if no flour is available, moisten a bit of flour with water first.
Regardless of whether the fried fish is eaten directly or used in braising, do not use too little oil, as it can easily stick and burn at the bottom. This has some relation to whether the pan is non-stick, but this relationship is minimal.Whether for direct consumption or red-braising, fry until the skin of the fish turns golden yellow before removing from the pan.2. If the fish has a fishy smell and the skin is fragrant while the meat lacks flavor, it's because the fish was not salted and marinated for at least half an hour before frying. For fish intended for red-braising, apply salt and appropriate amounts of soy sauce or cooking wine, then coat with flour or cornstarch.
Add cooked pork fat, alcohol onions, garlic, chili peppers, and seasoning to the pot and stir-fry.Then add meat broth, bring to a boil, and place the fish inside.Continue simmering for about ten minutes.Season with monosodium glutamate when the sauce is gelatinous.
Note: Eight-whisker fish iscatfish.！

The fourth method of making braised fish:
Ingredients: Fish, alcohol, onions, garlic, chili peppers, pork fat, seasonings in small amounts each.
Method:
1. Season the fish with salt and marinade it for half to one hour after killing it;
2. Heat oil in a pan, fry the fish on low or medium heat alternately until golden, then remove and set aside.
3. Heat oil in another pan, stir-fry scallions, garlic slices or minced garlic,gingerslices, add an appropriate amount of water, and season with your preferred ingredients (such asdoubanjiang, cooking wine, old soy sauce, vinegar, sugar, etc.) to make the sauce.Place the fish in the pan and simmer for about ten minutes.Usually, the longer you simmer, the more flavors will enter the fish, but not indefinitely.Adjust according to taste.4. When the fish is cooked, add fresh scallions,
cilantroor other decorative ingredients of your choice for flavor and decoration.Note:
1. Fry the fish on low heat; low heat produces very crispy fish.
If it's intended to be braised, apply a small amount of flour before frying; if no flour is available, usecornstarch. Before applying, mix the cornstarch with water.Regardless of whether you are eating the fried fish directly or using it for braising, do not use too little oil, otherwise it may stick to the bottom. This has some relation to non-stick pans but is not a decisive factor.For both direct consumption and braised fish, fry until the fish skin turns golden before removing from the pan.2. The reason why the fish sometimes has a fishy smell and crispy skin but not well seasoned inside: The fish should be marinated with salt for half to one hour before frying to remove the mudiness and fishy taste.When braising, similarly, season with salt, add an appropriate amount of
soy sauceand cooking wine, etc., then apply flour or cornstarch.soy saucemixed with cooking wine and other seasonings of your choice, then coated with batter or flour.