Colored pepper sea bass
By OthoO'Keefe
Went to buy perch, and the fish owner recommended that sea perch is also very delicious. I don't know what the difference is, let's try it. I can't think of a better way to do it. Follow Kusaki's consistent style and cook Chinese food in the west. I bought 2 colored peppers by the way, and I also added tomatoes, cucumbers, and onions at home. I made two portions of one fish. Our family is more accustomed to dividing the food system, so we won't grab it. You can also cook soup and stir-fry vegetables at the head and tail. It's a very affordable meal!
Recipe Recommendations
- color pepper appropriate amount
- onion appropriate amount
- cucumber appropriate amount
- tomato appropriate amount
- salt appropriate amount
- evaporated milk appropriate amount
- black pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Colored pepper sea bass
1
Take the middle of the fish.
2
Open a cross knife and marinate with salt, cooking wine, and black pepper.
3
Fry well over medium heat.
4
Colored pepper, onion, cucumber.
5
Shred colored peppers, onion, slice cucumber, and diced tomato.
6
Saute minced garlic until fragrant.
7
Add shredded colorful peppers and shredded onions and stir fry.
8
Stir fry the diced tomatoes into a sauce, add a little salt, light milk, and black pepper, add the cucumber slices and stir fry slightly, then add the shredded colorful pepper and stir fry slightly, leaving a little juice.
9
Pour the stir-fried colored peppers and the soup on the fried bass. It's OK.
10
I feel that the meat quality of sea bass is slightly thicker than that of freshwater bass, but it is also very delicious.