Dry burning of sea bass

Recipe Recommendations

• sea bass art. 1
• cooking wine appropriate amount
• soy sauce appropriate amount
• chopped pepper 1 tablespoon
• Pi County bean paste appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• sugar appropriate amount
• salt appropriate amount
• vinegar appropriate amount

• slightly spicy
• burn
• half an hour
• ordinary

Steps for Dry burning of sea bass

1

Fish go, gills and intestines, wash clean, ginger, onions cut。

2

Soy sauce on both sides of the herring, hotter in the pan (higher temperature), and the fish to be fed, blown into two pieces of gold and removed。

3

You'll have three-quarters of the oil left in the pot, put it in the pepper cutter, fried the soybean petals into the red oil, poured it into the ginger onions, and made it out

4

Reload the fish, pour the wine, salt, sugar and 500 grams of hot water; turn the fire into a fire for six to eight minutes, then put the rest into the fire, and the fish will be cooked; and the fire will soak the juice with a few drops of vinegar in front of the pot。

5

Put the juice on the fish, it's done

Recipe Categories

• hot dishes
• Seafood Recipes
• Cantonese cuisine
• maternal recipes
• Winter recipes