Braised sea bass
By HazleKihn
Ingredients: bass,water starch,vegetable oil,MSG,white sugar,sesame oil,balsamic vinegar,soy sauce,Jiang,flour,soy sauce,green onions,pepper,aniseed,refined salt,garlic,fresh soup,diced carrot,diced pork,pea grain,coriander section
Recipe Recommendations
- bass 800 grams
- diced pork 40 grams
- pea grain 50 grams
- diced carrot 50 grams
- coriander section appropriate amount
- vegetable oil appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1/2 tablespoon
- balsamic vinegar 2 tablespoons
- white sugar 1 tablespoon
- refined salt 2 grams
- MSG 1/4 tablespoon
- green onions 4 segments
- Jiang 3 tablets
- garlic 4-merous
- sesame oil 1/4 tablespoon
- fresh soup 1 bowl
- aniseed 2 flowers
- pepper 20 grains
- flour 25 grams
- water starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised sea bass
1
raw material map
2
Scrape the scales with tools, rinse them with tap water, and control the water content;
3
Cut open the fish belly, remove the internal organs, cut off the gills, and wash and control the water;
4
Cut the fish on both sides with a single-edged knife, apply refined salt and cooking wine to the whole body of the fish, pickle for 10 minutes, and then pat on the flour for later use;
5
Use the free time of pickled perch to sort out the ingredients; dice pork, dice carrots, wash coriander and cut into sections, wash ginger and slice, chop onions into hob pieces, peel and wash garlic cloves, blanch peas with boiling water. Cool for later use; 2 aniseed, 20 pepper, and 3 small dry red peppers.
6
Add 500 ml of vegetable oil to the pan over heat and cook until it is 6- 70% hot. Add the bass and fry it to shape.
7
When the bass are fried on both sides until golden brown, remove and control the oil for later use;
8
Mixing bowl juice: Put the green onion segments, ginger slices, garlic cloves, aniseed, pepper, and white sugar into a bowl, then add soy sauce, soy sauce, ordinary soy sauce, and balsamic vinegar and mix well for later use;
9
Add 25 ml of vegetable oil to the pan over heat, add diced pork and stir-fry until the oil is reached.
10
Pour in the bowl of juice and stir-fry again.
11
Add 1 bowl of fresh soup or boiling water to boil.
12
Put the fish into the pan, add the diced carrots, bring to a boil, cover the lid and turn to medium heat and simmer for 10 minutes, turn off the heat when the soup becomes thick.
13
Remove the bass from the pan and place on a plate, sprinkle with the parsley.
14
Bring the soup to a boil, add peas, 2 grams of refined salt, 1/4 tablespoon MSG, thicken with water starch, pour in 1/4 tablespoon sesame oil, stir well;
15
Pour the sauce evenly on the bass.
16
A delicious "Braised Perch" was baked and served!Braised sea bass Make Tips
Before frying the bass again, be sure to pickle and taste, wipe the water, pat on the flour, keep the oil temperature higher, and quickly shape the shape; when stewing in the pot, the heat should not be too high to avoid clogging the pot.