Braised Perch in Oil
This perch is a perch in the sea. Because we are in a coastal area, at the junction of the Yellow Sea and Bohai Sea, we rarely eat river fish. Moreover, river fish have many thorns, so we are not used to eating it.
Recipe Recommendations
- bass two
- green onion appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- edible salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for Braised Perch in Oil
1
Just bought perch.
2
Remove the fish and clean it.
3
Cut shredded ginger.
4
Cut chopped green onion.
5
Cut the fish body with a flower knife for flavor.
6
Put the oil in the pan and heat it up, add the bass, fry the oil on both sides, and then add the stock or water.
7
Add anise, pepper, shredded spring onion and ginger, and add appropriate amount of soy sauce.
8
After boiling, slowly simmer over low heat for about half an hour, turning frequently in the middle, and not sticking to the pan.
9
Sprinkle with chicken essence before serving the pan.