Sour sauce and sea bass
By VicentaLakin
Recipe Recommendations
- bass art. 1
- Soak garlic appropriate amount
- pickled ginger appropriate amount
- pickled pepper appropriate amount
- Fish and pickled cabbage appropriate amount
- erguotou wine appropriate amount
- chicken essence appropriate amount
- garlic sprouts appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Sour sauce and sea bass
1
Seagulls shave their scales with a knife, do not shave them with a knife, and accidentally hurt themselves. Two chopsticks pass through the top of the fish, and then press it into the belly of the fish, plug it in until it is stuck, flip it over, and in the same way, insert it into the belly of the fish. Squeeze and rotate the chopsticks hard, press the chopsticks hard, and as soon as they come out, the internal organs come out. Deeper cleavers are applied on both sides of the fish ' s back, and a proper amount of salt is applied evenly on both sides of the fish, and water is provided for dry fish skins in the air vent。
2
A variety of pickles are suitable, with garlic cut into garlic, ginger cut into ginger, pepper cut into pepper, and fish sourbs replaced with knives. When the fish is dry, all pickles are loaded into the belly。
3
A hot pot with red oil, a light pan, a small amount of salt on the bottom of the pan can effectively prevent fish cuddles, drop them into the sea bass fish and turn the pots, first fry one side yellow, then turn the fish to the sides, and turn the pans with yellow. When the two sides were made yellow, a spoonful of two beers was poured for 15 seconds。
4
Add a proper amount of water, burn the fire, turn the fire, boil the side for 10 minutes, and cover the pan cap for 10 minutes. Add a proper amount of chicken and turn the fire for juice. When the soup juice is right, a proper amount of garlic will be added, the garlic will change colour, the fire will be closed, the sea bass will be fished out, the soup will be watered and delicious。
5
Completed Chart