Sichuan-style chrysanthemum fish
Sea perch is different from freshwater perch in that it is larger in size and is divided into white perch and black perch. Sea bass have flat sides and long bodies, generally 30-40cm long and 400- 1,000 g. The lower jaw is longer than the upper jaw, and the fish mouth is pointed. The back of the white perch is bluish-gray, the abdomen is whiter, and there are irregular black spots on the sides of the body; the black perch is darker in color, and the overall color is dark black-gray, and the black spots are not obvious. my country's Yellow Sea and Bohai Sea are the main producing areas of sea bass. Sea perch is rich in protein, delicious meat and high nutritional value. It is one of the common economic marine fish.
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Steps for Sichuan-style chrysanthemum fish
1
Take the fish pieces and cut them into chrysanthemum fish shapes with a straight knife, add a little salt and pepper and marinate for later use. Clean the asparagus and boil it in boiling water.2
Put a little oil on the heat, add the onion, ginger, garlic and rice paste, and stir fry until fragrant. Add the clear soup, add sugar, salt, fresh lemon juice, soy sauce, soy sauce, and soy sauce, jalapeno pepper seeds to mix well, and thicken with starch for later use.3
Take the pan on fire and add oil to heat it. Sprinkle the chrysanthemum fish first with starch and egg liquid, fry it thoroughly in a 60% oil pan and serve on a plate.4
Place the asparagus on a plate and garnish it, add a little pepper oil to the sauce, and pour it on the chrysanthemum fish.Sichuan-style chrysanthemum fish Make Tips
Features: Glossy red color, spicy and slightly sour, rich flavor, combination of meat and vegetables. Key Points: Watch the heat when frying the fish; stir-fry the aromatics until fragrant.