Sticky fish is rich in nutrition, and the daily practice is braising, as follows:

1. Preparation materials: 400g of stickleback, 2g of shallots, 5g of shredded ginger, 2g of garlic, 5g of 1 coriander, 5g of cooking wine, 2g of white sugar, proper amount of salt, 3g of soy sauce, 5g of oyster sauce, 2g of white pepper, 0g of Pixian watercress10g, and water starch.

2. First, wash the fish. Marinate with salt, ginger, onion and cooking wine 1 hour, and soak the marinated fish in kitchen paper to absorb water.

3. Put a proper amount of flour in the bowl and wrap the fish with a thin layer of flour.

Wrap all the fish in flour for later use.

5. Put a proper amount of oil in the wok and heat it to 7 layers, and fry the fish until golden brown on both sides.

6. Fry all the fish for use.

7. Put the oil in another pot and heat it to 5 layers. Stir-fry red oil with bean paste in a pot, then stir-fry onion with minced garlic.

8. Add appropriate amount of water to boil for seasoning, and add a little salt, sugar, oyster sauce, soy sauce and pepper.

9. Cook the fried fish for a while. So that each fish can absorb enough soup.

10, adjust the water starch in advance. Water starch is slowly poured down from the edge of the pot, and it can be loaded in a few quick pots.