Classic Red Braised Fish Recipe1. Cut the fish into segments. 2. Mix eggs with flour, white pepper, and spread evenly on the fish segments. 3. Heat oil in a pan, and when 60% hot, put the fish in, and pan-fry both sides until golden brown and ready. 4. Heat oil in a pan, add star anise, and stir-fry until fragrant. 5. Add the fish, white wine, rice vinegar. Add soy sauce, aged vinegar. 6. Add onion, ginger, garlic, sugar, salt, and add boiling water, and the boiling water will cover the fish. 6. Bring to a boil over high heat, then reduce the heat, cover and simmer for 15 minutes, then over high heat to thicken the sauce.

Red Braised Vegetarian Dongpo Pork1. Soak dried shiitake mushrooms, cut off the stems, and squeeze out the water; 2. Heat oil in a pan, add eight-corner pieces, brown sugar, and stir-fry until the brown sugar becomes red and sticky; then add winter mushrooms to stir-fry and release their fragrance; 3. Add vegetarian Dongpo pork, stir-fry to color, add dried shiitake mushrooms, soy sauce, rice wine, continue to stir-fry for a few times, small fire braise for about 15 minutes, then turn off the fire.

Flavorful Tea Tree MushroomsTea tree mushrooms cut off the roots and clean them, then cut them in half, put them in boiling water to blanch and then take them out, drain the water, and put them in oil to fry lightly and drain off the oil. Flavorful Mushroom Mixture 200ml, Soy Sauce 100ml, Aged Vinegar 40ml, Brown Sugar 50g, mixed together, then poured into a pot and cooked over high heat, then poured out into a basin. Clean pan, add a little oil, add green, red, and slices, add tea tree mushrooms, add a suitable amount of sauce, stir-fry over high heat, and then take it out of the pan and plate.